There’s no need to go to the trouble of deep-frying a tortilla to make a bowl for the salad, as they do in restaurants. Serving this Tex-Mex favorite with tortilla chips provides crunch, without the fuss of deep-frying.
Ingredients
- ¾ pound ground beef
- 1 small onion, finely chopped
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes with juice
- Salt and freshly ground black pepper
- 12 cups chopped lettuce
- ½ English (hothouse) cucumber, thinly sliced
- ¼ cup chopped red onion
- 4 plum tomatoes, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Tortilla chips
- ½ cup grated Cheddar or Monterey Jack Sour cream
- 2 fresh or canned green chiles, chopped
How to Make It
- Heat a large skillet over medium-high heat. Add the beef, onion, chili powder, and cumin, and cook until the meat no longer shows any pink, stirring frequently, about 8 minutes. Add the beans, diced tomatoes, and salt and pepper to taste. Simmer for at least 15 minutes to blend the flavors.
- Combine the lettuce, cucumber, red onion, and plum tomatoes in a large bowl. Add the lemon juice, oil, and salt and pepper to taste. Toss well.
- To serve, place a bed of tortilla chips on each plate. Divide the salad among the plates. Top with the cheese, then the warm chili mixture. Top each with a dollop of sour cream and a sprinkling of chiles. Serve immediately.
