Taco Salad

• 1 cup sour cream
• 1 tablespoon chili powder
• 1 12 teaspoons ground cumin
• 12 teaspoon paprika
• 14 teaspoon garlic powder
• 14 teaspoon dried oregano
• salt
• black pepper
• 34 cup purchased salsa
• 2 tablespoons vegetable oil
• 1 lb flank steaks or 1 lb skirt steak, seasoned with salt and pepper
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 2 avocados, pitted, peeled, and sliced
• 1 cup sliced black olives
• 2 cups shredded romaine lettuce
• 1 cup crushed corn chips

1. Combine the sour cream, chili powder, cumin, paprika, garlic powder, and oregano in a bowl; season with salt and pepper; set aside.
2. Puree salsa in a food processor while slowly drizzling in 2 tablespoons vegetable oil.
3. Blend vinaigrette until ingredients are thoroughly combined.
4. Sear steak in 1 tablespoon olive oil in a large saute pan over high heat.
5. Cook steak 5 minutes per side for rare or to desired doneness.
6. Let meat rest, then thinly slice against the grain on a bias.
7. Layer salad ingredients in 4 salad bowls starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce.
8. Top each salad with salsa vinaigrette and corn chips.

sour cream, chili powder, ground cumin, paprika, garlic, oregano, salt, black pepper, purchased salsa, vegetable oil, flank, olive oil, black beans, avocados, black olives, shredded romaine lettuce, corn chips

Taken from www.food.com/recipe/taco-salad-476468 (may not work)