prep: 25 minutes
cook: under 10 minutes
cool: none
1 teaspoon olive oil
1 pound ground beef (80% lean)
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 head iceberg lettuce, cored and roughly chopped
¾ cup halved grape tomatoes
One 15-ounce can kidney beans, rinsed well and drained
4 ounces Cheddar cheese, grated (about 1 cup)
⅔ cup bottled French dressing
1 cup broken tortilla chips
1 large avocado, pitted, peeled, and cut into medium dice, for garnish
Roughly chopped fresh cilantro, for garnish (optional)
Lime slices, for serving (optional)
1. In a large skillet, heat the oil over medium-high heat. Add the ground beef, breaking it up well with a wooden spoon. Sprinkle with the cumin, chili powder, garlic salt, and pepper and cook, stirring often, until cooked through, about 5 minutes.
2. Remove the skillet from the heat and drain off the grease.
3. Place the lettuce in a large bowl. Add the tomatoes, kidney beans, Cheddar, and ground beef. Drizzle the dressing over the salad and toss to combine well. Add the chips and give one last toss.
4. Garnish with the avocado and cilantro and lime (if using). Serve immediately.
Makes 4 servings