Ingredients
Units
Scale
- 3/4 lb ground beef
- 1 (1 1/4 ounce) packet taco seasoning
- 1 (8 ounces) can tomato sauce
- 1 (15 ounces) can black beans (drained)
- 8 cups romaine lettuce (coarsely chopped)
- 2 tomatoes (seeded and chopped)
- 1 (2 1/3 ounce) can be sliced black olives (drained)
- 1 cup grated Colby-jack cheese
- 1 bag tortilla chips
Dressing
- 1 ripe Hass avocado (halved and peeled)
- 2 tablespoons olive oil
- 1/4 cup plain yogurt
- 1 small garlic clove (minced)
- juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- freshly ground black pepper
Instructions
- Make the dressing: Place the avocado, olive oil, yogurt, garlic, lime juice, cilantro, buttermilk, salt, and pepper into a food processor or blender, blend until smooth. Set aside.
- Cook the meat: In a large skillet, brown the ground beef over medium-high heat. As the beef cooks, break it up into chunks with a spatula. Drain off any excess fat. Stir in the taco seasoning. Stir in the tomato sauce and black beans. Reduce heat to medium-low and simmer for 10 minutes.
- Assemble the salad: Place a layer of tortilla chips onto four plates. Divide the lettuce among the four plates on top of the tortilla chips. Top with some of the meat mixture, cheese, tomatoes, and olives on each plate. Drizzle the dressing onto the top of the salads.
- Prep Time: 15 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 835
- Sugar: 8
- Sodium: 1026
- Fat: 48
- Saturated Fat: 15
- Unsaturated Fat: 29
- Trans Fat: 1
- Carbohydrates: 63
- Fiber: 13
- Protein: 42
- Cholesterol: 104