Sea salt and freshly cracked black pepper, to taste
Tortilla Strips:
6corn tortillaschopped into bite-size pieces
Cooking spray
Sea saltto taste
Cilantro Lime Vinaigrette:
½cupof fresh cilantrochopped
¼cupcanola oil
1-2tbspfresh lime juice
1tbspred wine vinegar
1cloveof garlicminced
½tsporegano
Sea salt and fresh cracked pepperto taste
Salad Ingredients:
Head of Romainecleaned and chopped
½cupof black beansrinsed and drained
½cupof frozen sweet cornthawed
½cupof cilantrochopped
½cupof grape tomatoesdiced
½cupof black olivessliced
½cupof redyellow, or orange baby bell peppers, sliced
½cupof green onionsdiced
¼cupof sharp cheddar cheesediced finely (more if you desire)
2avocadosdiced
For Serving:
Salsa
Sour Cream
Cilantro Lime Vinaigrette
Instructions
Cook the onions and meat by heating the olive oil in a large skillet over medium heat. Once hot add the onion and stir frequently for 3-4 minutes; add the garlic and stir constantly for 60 seconds.
Add the ground beef to the onion and garlic mixture and break up the meat really well with the spatula.
Add the spices and cook for 8-10 minutes or until the beef is thoroughly cooked. Taste, re-season if necessary. Set aside and let cool completely.
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Make the tortilla strips by chopping the corn tortillas into bite-sized pieces then place them on the baking sheet. Coat with cooking spray and add sea salt to taste.
Place in the oven and bake for 4-5 minutes; remove from the oven and flip the chips over, return to the oven and bake for an additional 3-4 minutes or until crisp and golden brown.
Make the vinaigrette by combining all ingredients in a bowl.
Use an immersion blender or a regular blender to blend the dressing until creamy. taste and re-season if needed.
Make the salad by combining all ingredients, toss and serve immediately. Enjoy.