Page 136 - One-Dish Meals

Taco Salad

Better than a taco! For quick assembly, have all the ingredients chopped
and ready to go.
P R E P 30 minutes C O O K 20 minutes M A K E S 6 main-dish servings

2 teaspoons vegetable oil 1 large ripe tomato (10 ounces),
finely chopped
1 medium onion, chopped
1 ripe avocado, peeled, pitted, and
1 garlic clove, finely chopped
chopped
2 tablespoons chili powder
4 ounces sharp Cheddar cheese,
1 teaspoon ground cumin
shredded (1 cup)
1 pound ground beef chuck
3 tablespoons sour cream
1 can (8 ounces) tomato sauce
1 cup loosely packed small cilantro
1 head iceberg lettuce, cut into leaves
quarters, cored, and very 1 ⁄2 bag (5 ounces) tortilla chips
thinly sliced

1. In 10-inch skillet, heat oil over medium heat. Add onion and cook, stir-
ring occasionally, until tender, about 5 minutes. Stir in garlic, chili powder,
and cumin and cook 30 seconds. Add ground beef, stirring to break up
lumps with side of spoon; cook until no longer pink, about 5 minutes. Stir
in tomato sauce and cook 5 minutes longer.
2. Divide lettuce among dinner plates. Spoon warm beef mixture on top
of lettuce. Sprinkle with tomato, avocado, and Cheddar. Top each with
some sour cream; sprinkle with cilantro. Tuck tortilla chips around edge
of each plate.
E A C H S E R V I N G About 506 calories | 22 g protein | 21 g carbohydrate |
38 g total fat (15 g saturated) | 87 mg cholesterol | 504 mg sodium.

G H Te s t K i t c h e n Ti p

For a heartier dish, add drained canned beans or corn to
the beef mixture.

136 Salads & Sandwiches