Ingredients

Beef Filling

  • 1 Tbsp olive oil
  • 1.25 lbs lean ground beef
  • 1 cup bottled fire roasted salsa
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 3 Tbsp fresh cilantro

For Salad

  • 1 head romaine lettuce or iceberg lettuce, chopped
  • 5 oz. tortilla chips, slightly crumbled
  • 1 cup Shredded Mexican cheese blend
  • 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
  • 1 avocado, diced (optional)
  • 5 Tbsp Sour cream or Mexican crema (optional)
  • 1/4 cup chopped red onion (optional)

Instructions

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
  • Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
  • Remove from heat and stir in cilantro.
  • Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Notes

*If you used a thicker salsa you may want to add a splash of chicken broth or water to thin slightly.  If you used a watery salsa you can let it simmer for a few minutes to reduce.

By Chochi

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