Taco Salad

• 2 tablespoons lime juice
• 3 garlic cloves, minced
• 1 12 teaspoons ground cumin
• 14 cup olive oil, plus
• 1 teaspoon olive oil
• table salt
• ground black pepper
• 1 lb 90% lean ground beef
• 1 tablespoon chili powder
• 1 tablespoon tomato paste
• 12 cup water
• 2 romaine lettuce hearts, shredded
• 2 tomatoes, cored, seeded, and chopped
• 4 cups corn tortilla chips, broken into 1-inch pieces
• 14 cup roughly chopped fresh cilantro

1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/4 cup olive oil, and salt and pepper to taste in small bowl.
2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering.
3. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes.
4. Add remaining garlic, remaining teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds.
5. Stir in tomato paste and water and simmer until thickened, about 3 minutes.
6. Remove from heat, season with salt and pepper, and cover to keep warm.
7. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl.
8. Divide salad among individual plates and top each portion with some meat mixture.
9. Sprinkle with cilantro and any additional toppings (see suggestions above).
10. Serve.

lime juice, garlic, ground cumin, olive oil, olive oil, salt, ground black pepper, ground beef, chili powder, tomato paste, water, romaine lettuce hearts, tomatoes, corn tortilla chips, fresh cilantro

Taken from www.food.com/recipe/taco-salad-319986 (may not work)