Taco Salad with Tortilla Whiskers
I love this taco salad, absolutely delicious.
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
corn tortillas (6-inch)
|
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
chili powder
|
|
| ¾ | pound |
beef, steak
boneless tender, such as top loin, fat trimmed, rinsed, and dried |
*
|
| 1 | tablespoon |
white vinegar
distilled |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cinnamon
|
|
| 3 | quarts |
romaine lettuce
finely shredded |
*
|
| 15 | ounces |
black beans
reduced-sodium or regular, rinsed and drained |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 2 | cups |
salsa
tomato |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
corn tortillas (6-inch)
|
*
|
| 23 | ml |
olive oil
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
chili powder
|
|
| 340.2 | g |
beef, steak
boneless tender, such as top loin, fat trimmed, rinsed, and dried |
*
|
| 15 | ml |
white vinegar
distilled |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
cinnamon
|
|
| 3 | quarts |
romaine lettuce
finely shredded |
*
|
| 433.5 | ml/g |
black beans
reduced-sodium or regular, rinsed and drained |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 473 | ml |
salsa
tomato |
|
Directions
Stack tortillas and cut into 1/8- 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.
