Taco Salad

Recipe adapted from this Recipezaar recipe and this Food Network recipe.



Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas

Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

To make the taco bowls:

Preheat oven to 450 degrees. Set 2 empty food cans (4 in. wide) 3 to 4 inches apart on a 14- by 17-inch foil-lined baking sheet. Spray with Pam and drape a tortilla on top of each can, pushing down edges slightly to help the shape of the bowl. Spray top of tortilla with Pam and bake for 5 minutes. Remove from oven, let cool for a couple of minutes, then gently remove tortilla bowl from can.

To assemble salad:
Place taco bowl on plate. Add lettuce, onions, peppers, celery, avodaco and corn. Drizzle with dressing to your liking. Top with heap of meat/beans mixture and shredded cheddar cheese. Enjoy!