Taco Salad

• 분량: 4 servings
• 총 시간: 35 minutes

재료

1 lb. ground beef

Kosher salt

Freshly ground black pepper

2 tbsp. taco seasoning

2 tbsp. tomato paste

2 c. (or more) vegetable oil

2 (4") corn tortillas, cut into 1/4" strips

2 heads romaine, chopped

2 1/2 c. halved cherry tomatoes

1 (15-oz.) can black beans, drained, rinsed

1 c. shredded cheddar

1/2 c. pico de gallo

1/4 c. chopped fresh cilantro

1/2 c. sour cream

방향

In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.

Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.

In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.

영양 정보

• 칼로리: 1682
• 지방 전체: 152 g
• 포화 지방: 24 g
• 트랜스 지방: 2 g
• 콜레스테롤: 125 mg
• 나트륨: 2026 mg
• 탄수화물 전체: 31 g
• 식이섬유: 18 g
• 총 당류: 12 g
• 단백질: 39 g