Taco Salad

• 2 corn tortillas
• 2 tablespoons canola or olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 12 ounces ground round or extra-lean ground beef
• 1 cup jarred chunky-style salsa
• 1 15-ounce can black beans, rinsed and drained
• 8 cups chopped romaine lettuce (about 10 ounces)
• 1/3 cup chopped fresh cilantro
• 1/2 pint grape tomatoes, halved
• 1 tablespoon lime juice
• 1/2 cup light sour cream
• 1/4 cup shredded Cheddar (2 percent milk)
• 1/2 small avocado, thinly sliced
• 2 green onions, thinly sliced (1/4 cup)

1. Preheat oven to 350u0b0 F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy. Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat. Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture. Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.

corn tortillas, olive oil, kosher salt, chili powder, ground round, salsa, black beans, romaine lettuce, fresh cilantro, grape tomatoes, lime juice, light sour cream, cheddar, avocado, green onions

Taken from www.myrecipes.com/recipe/taco-salad-5 (may not work)