Tex-Mex Taco Salad on Romaine

• 12 cup salsa
• 14 cup sour cream
• 1 teaspoon vegetable oil
• 1 cup medium onion, chopped
• 3 garlic cloves, minced
• 1 lb ground beef
• 3 medium plum tomatoes, diced fine
• 1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and well drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• salt and pepper
• 13 cup chopped fresh cilantro
• 6 -8 cups shredded romaine lettuce, well chilled (can prepare ahead and chill your plates)
• 1 small avocado, diced
• 12 cup shredded monterey jack pepper cheese
• 1 lime, cut in 8 wedges

1. For the dressing, combine salsa and sour cream.
2. Measure 1/4 cup and set aside.
3. Cover bowl and place in refrigerator.
4. Heat oil in a large, heavy nonstick skillet over medium heat.
5. Add onion and saute until soft, about 2 minutes.
6. Add garlic and cook for 30-45 seconds or until fragrant.
7. Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces.
8. Cook until meat has lost all pink color, about 5 minutes.
9. Stir in tomatoes, beans, chili powder, cumin, salt and pepper.
10. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
11. Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
12. To the chilled lettuce, top with the cooked meat mixture and then the dressing.
13. Garnish with chopped avocado and cheese.
14. Add 2 lime wedges per plate.

salsa, sour cream, vegetable oil, onion, garlic, ground beef, tomatoes, black beans, chili powder, ground cumin, salt, fresh cilantro, shredded romaine lettuce, avocado, pepper cheese, lime

Taken from www.food.com/recipe/tex-mex-taco-salad-on-romaine-497829 (may not work)