Name: Beef Taco Salad with Cheddar & Catalina Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 cloves garlic; 1.02 kg lean ground beef; 1 ½ heads romaine lettuce; 6 small corn tortillas; 3 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; honey; ketchup; onion powder; paprika; red wine vinegar; salt; Worcestershire sauce

Beef Taco Salad with Cheddar & Catalina DressingBeef Taco Salad with Cheddar & Catalina Dressing — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 cloves garlic

1.02 kg lean ground beef

1 ½ heads romaine lettuce

6 small corn tortillas

3 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

honey

ketchup

onion powder

paprika

red wine vinegar

salt

Worcestershire sauce

Instructions

Preheat oven to 175°C (350°F).

Heat a skillet over medium-high heat.

Cut tortillas into 8 triangles and place on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

Place in the oven and bake until golden and crispy, 10-12 minutes.

Add beef to the skillet and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.

Add chili powder, cumin, salt, and pepper to the beef. Reduce heat to medium, stir, and cook for another 1-2 minutes. Remove from heat.

Wash and dry lettuce. Halve lengthwise, then chop crosswise into thin (shred-like) strips. Wash and medium dice tomatoes.

Grate 1 ½ cup of cheddar.

Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, ketchup, olive oil, vinegar, honey, Worcestershire, onion powder, paprika, salt, and pepper.

To serve, place lettuce in a bowl, crush tortilla chips on top, and add beef and tomatoes. Sprinkle with cheddar and drizzle with dressing. Enjoy!

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