Taco Salad

  • 4 flour tortillas (8-inch)
  • Avocado, peeled, pitted, cut into pieces
  • Sour cream
  • Shredded cheddar cheese
  • Romaine lettuce, torn into pieces
  • Salt and freshly ground pepper
  • Chopped fresh cilantro
  • Juice of 1/2 lime
  • Shredded carrots
  • Frozen corn kernels, thawed
  • Grape tomatoes, cut into halves
  • Canned black beans, drained, rinsed
  • 1/4 cup red-wine vinegar
  • 1 cup olive oil
  • 1 pound ground sirloin
  • 3/4 teaspoon ground chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 small onion, chopped
  • Sliced scallions
    • Step 1

      Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.

    • Step 2

      Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.

    • Step 3

      Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.

    • Step 4

      Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.

    • Step 5

      Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.

    • Step 6

      Divide beef filling among shells; add toppings and dressing.

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