Taco Salad with Tortilla Whiskers

Directions

Stack tortillas and cut into ⅛- to ¼ inch-wide strips.

In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, ¾ teaspoon salt, and chili powder.

Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes.

Pour out of pan and let cool.

Meanwhile, cut steak across the grain into ¼ inch-thick slices.

Stack a few slices at a time and cut into strips about ¼ inch wide and 3 to 4 inches long.

In a small bowl, mix vinegar, cumin, and cinnamon.

Place a 10- to 12-inch nonstick frying pan over high heat.

When hot, add remaining ½ tablespoon oil and quickly swirl to coat bottom.

Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute.

Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.

Mound lettuce in the center of a large, shallow bowl.

Surround with tortilla whiskers.

Layer beans, cheese, then steak evenly over lettuce.

Top with guacamole and sour cream and sprinkle with green onions.

Gently spoon salad onto plates; serve with salsa.