Taco Salad with Cilantro Vinaigrette

Printable Recipe

Taco Salad with Cilantro Vinaigrette

Meat:

1 1/2 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1/2 tsp oregano

1/2 tsp onion powder

1/4 tsp paprika

2 tsp chili powder

1/4 tsp black pepper

1 tsp cumin

1/2 tsp garlic powder

1 tsp salt

Salad:

Head of romaine lettuce

1 can black beans, rinsed and drained

1 can corn, drained

1/2 cup cilantro, chopped

2 tomatoes, chopped

1 can sliced olives

2 green onions, sliced

1/4 cup shredded cheese

2 avocados, diced

Cilantro Lime Vinaigrette:

1/2 cup cilantro, chopped

1/4 cup canola oil

1-2 Tbsp lime juice

1 Tbsp red wine vinegar

salt and pepper to taste

1 clove garlic, minced

1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking