Recipe Index

Ingredients

• GROUND BEEF:
• 1 pound ground beef, 90/10
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 2 teaspoons chili powder
• 1 teaspoon coriander
• 3/4 teaspoon salt, or to taste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 cup tomato sauce
• 1/4 cup beef broth
• 1 tablespoon cilantro, finely chopped
• CHIPOTLE SAUCE:
• 3/4 cup mayonnaise
• juice of 1 lime
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• 3 to 4 tablespoons chipotle adobo paste
• SALAD:
• 6 to 8 cups romaine lettuce, chopped
• 1 cup diced tomatoes
• 1 avocado, sliced or diced
• 1 cup shredded cheese, cheddar or Mexican blend
• 1 cup cheesy tortilla chips, crushed
• 1/2 cup sour cream
• fresh cilantro, chopped (optional)

Method

1. Brown the ground beef in the olive oil in a large skillet over medium heat, breaking it up as it cooks, then stir in the garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper and onion powder.
2. Pour in the tomato sauce and beef broth and simmer until the sauce thickens slightly and coats the meat, then stir in the cilantro and take the pan off the heat.
3. Stir the chipotle sauce from the mayonnaise, lime juice, honey, chili powder and chipotle adobo paste until smooth.
4. Layer the chopped romaine in a large salad bowl and spoon the warm beef over it.
5. Scatter the shredded cheese, diced tomatoes and avocado over the salad, drizzle the chipotle sauce generously across it, and dot it with sour cream.
6. Finish the salad with the crushed cheesy tortilla chips — whole chips can go on the side — and chopped cilantro if using, and serve it at once.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data