Taco Salad with Tortilla Whiskers

Taco Salad with Tortilla Whiskers
Photo by James Carrier

Ingredients

  • ½ cup reduced-fat or regular sour cream
  • 1 cup shredded sharp cheddar cheese (4 oz.)
  • 3 corn tortillas (about 6 in. wide)
  • ¾ pound boneless tender beef steak such as top loin, fat trimmed, rinsed, and dried
  • 1 tablespoon distilled white vinegar
  • ¼ cup sliced green onions
  • 3 quarts finely shredded romaine lettuce
  • + 8 more ingredients
    • ¼ teaspoon ground cinnamon
    • 1 can (about 15 oz.) reduced-sodium or regular black beans, rinsed and drained
    • ¾ teaspoon chili powder
    • About ¾ teaspoon salt
    • 1 ½ tablespoons olive oil
    • 2 cups fresh tomato salsa
    • ½ teaspoon ground cumin
    • 1 ¼ cups guacamole

1. Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder. 2. Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of ...

View full recipe at My Recipes

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