- 1 tsp olive oil
- 1/2 sweet yellow onion, chopped finely
- 3 cloves of garlic, chopped finely
- 1 1/2 lbs of ground beef
- Dried oregano
- Onion powder
- Paprika
- Chile powder
- Fresh cracked black pepper
- Ground cumin
- Garlic powder
- Sea salt
Heat 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.
Salad Ingredients:
- Head of Romaine, cleaned and chopped
- 1/2 cup of black beans, rinsed and drained
- 1/2 cup of frozen sweet corn, thawed
- 1/2 cup of cilantro, chopped
- 1/2 cup of grape tomatoes, diced
- 1/2 cup of black olives, sliced
- 1/2 cup of red, yellow, or orange baby bell peppers, sliced
- 1/2 cup of green onions, diced
- 1/4 cup of sharp cheddar cheese, diced finely (more if you desire)
- 2 avocados, diced
- 6 corn tortillas, chopped into bite-sized pieces
- Sea salt, to taste
- Cooking spray
Chop 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.
- Salsa
- Sour Cream Cilantro Lime Vinaigrette (recipe below)
- 1/2 cup of fresh cilantro, chopped
- 1/4 cup canola oil
- 1-2 tbsp fresh lime juice
- 1 tbsp red wine vinegar
- Sea salt and fresh cracked pepper, to taste
- 1 clove of garlic, minced
- 1/2 tsp oregano