Loaded Beef Taco Salad with Crunchy Tortilla Chips

What you need

• 500 g (1 lb 2 oz) ground beef, 80-85% lean
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 120 ml (1/2 cup) tomato sauce, plain, unseasoned
• 60 ml (1/4 cup) water
• 1 large head romaine lettuce, about 400 g (14 oz)
• 1 can (14 oz) kidney beans, 400 g can, rinsed and drained
• 200 g (7 oz) cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 ripe avocado, sliced
• 100 g (3 1/2 oz) cheddar, coarsely grated
• 100 g (3 1/2 oz) tortilla chips
• 120 g (1/2 cup) sour cream
• 120 g (1/2 cup) salsa
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

   Heat a large skillet over medium-high heat. Add the beef and break it into small pieces with a wooden spoon.

2. 2

   Cook for 8-10 min, until browned and no pink remains inside. Spoon off all but 1 tbsp of the fat.

3. 3

   Stir in the chili powder, cumin, paprika, garlic powder, oregano and salt. Cook for 1 min, until fragrant.

4. 4

   Pour in the tomato sauce and water. Simmer for 4-5 min, until the liquid has almost cooked away.

5. 5

   Let the beef cool for 5 min, so it will not wilt the lettuce.

6. 6

   Chop the lettuce into bite-sized pieces and divide it among 4 large bowls.

7. 7

   Top each bowl with the beans, tomatoes, red onion and avocado.

8. 8

   Spoon the warm beef over the top and sprinkle with the cheddar.

9. 9

   Crush the chips lightly in your hands and scatter them over each salad.

10. 10

    Add a spoonful of sour cream and salsa to each bowl and serve right away with the lime wedges, so the chips stay crisp.

Imported from kristineskitchenblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.