Taco Salad with Chunky Tomato Dressing


Even though my Mother's birthday is not until Sunday, we celebrated with her last night night, because she is leaving to go back home to Florida today.  I asked her to pick what she wanted for dinner.  She loves Mexican food, so she asked for Taco Salads.  Of course, I couldn't just pull out the packet of mix and add beef.  I had to find something suitable for a birthday dinner.  I hit the jackpot with this recipe.  It is super fresh tasting and oh-so-yummy...AND it is also very easy to make.  The base recipe is by Ellie Krieger and can be found in her cookbook entitled "So Easy".  I made some variations and put them into the recipe below.


Ingredients:
1-1 1/4 lb. lean ground beef
1 can of kidney beans, drained and rinsed
2 cloves garlic, minced
1/2 cup water
1 Tbsp. chili powder
1/8 tsp. cayenne pepper, plus more to taste
4 medium tomatoes, chopped
2 Tbsp. extra-virgin olive oil
handful of fresh chopped cilantro
1 lime
kosher salt
freshly ground pepper
2 hearts of romaine lettuce, chopped
1-2 cups shredded Mexican cheese blend
sour cream
2-3 green onions, sliced thinly
Bag of your favorite tortilla chips
Taco sauce (optional)

Directions:
Heat a large skillet over medium-high heat.  Add the beef and cook until no longer pink, breaking up the meat with a spoon.  Add the beans and garlic and cook for 2 minutes more.  Add the water, chili powder, and cayenne pepper and stir until well combined.  Cover the pot with a lid and put on low heat to keep warm, until ready to serve.

In a medium bowl, combine the tomatoes (with their juices), oil, and cilantro.  Add the zest and juice of the lime.  Add enough salt and pepper to suit your taste.

Put on your plate in this order:  chips, lettuce, beef mixture, tomato dressing, cheese, sour cream, onions.

**This is a great meal to serve buffet style and let each person fix their own plate.  Kids and adults alike will enjoy this dish!