Taco Salad With Tortilla Whiskers

• 3 corn tortillas (about 6 in. wide)
• 1 1/2 tablespoons olive oil
• About 3/4 teaspoon salt
• 3/4 teaspoon chili powder
• 3/4 pound boneless tender beef steak such as top loin, fat trimmed, rinsed, and dried
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 3 quarts finely shredded romaine lettuce
• 1 can (about 15 oz.) reduced-sodium or regular black beans, rinsed and drained
• 1 cup shredded sharp cheddar cheese (4 oz.)
• 1/2 cup reduced-fat or regular sour cream
• 1/4 cup sliced green onions
• 2 cups fresh tomato salsa

1. Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder.
2. Bake tortilla strips in a 425u0b0 regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of pan and let cool.
3. Meanwhile, cut steak across the grain into 1/4-inch-thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin, and cinnamon.
4. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.
5. Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto plates; serve with salsa.

corn tortillas, olive oil, salt, chili powder, loin, white vinegar, ground cumin, ground cinnamon, romaine lettuce, regular black beans, cheddar cheese, green onions, tomato salsa

Taken from www.myrecipes.com/recipe/taco-salad-with-tortilla-whiskers (may not work)