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Taco Salad With Tortilla Whiskers

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Taco Salad with Tortilla Whiskers

PREP AND COOK TIME: About 50 minutes

NOTES: Up to 1 day ahead, shred lettuce (chill airtight) and make tortilla

whiskers (store airtight at room temperature).

MAKES: 4 to 6 main-dish servings

3 corn tortillas (about 6 in. wide)

1 1/2 tablespoons olive oil About 3/4 teaspoon salt

3/4 teaspoon chili powder

3/4 pound boneless tender beef steak such as top loin, fat trimmed, rinsed, and dried

1 tablespoon distilled white vinegar

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

3 quarts finely shredded romaine lettuce

1 can (about 15 oz.) reduced-sodium or regular black beans, rinsed and drained

1 cup shredded sharp cheddar cheese (4 oz.)

1 1/4 cups guacamole (recipe follows)

1/2 cup reduced-fat or regular sour cream

1/4 cup sliced green onions

2 cups fresh tomato salsa

1. Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder.

2. Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of pan and let cool.

3. Meanwhile, cut steak across the grain into 1/4-inch-thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin, and cinnamon.

4. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.

5. Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto plates; serve with salsa.

Per serving: 426 cal., 53% (225 cal.) from fat; 27 g protein; 25 g fat (8 g sat.); 30 g carbo (7.2 g fiber); 1,100 mg sodium; 60 mg chol.


Pit and peel 2 ripe avocados (1 lb. total). In a bowl, using a fork, coarsely mash avocados with 1 tablespoon each lime juice and chopped fresh cilantro and 1 teaspoon minced garlic. Add salt and cayenne to taste. Serve, or chill airtight up to 2 hours. Makes 11/4 cups.

Per tablespoon: 27 cal., 85% (23 cal.) from fat; 0.3 g protein; 2.6 g fat (0.4 g sat.); 1.3 g carbo (0.3 g fiber); 1.8 mg sodium; 0 mg chol.

source: sunset.com and AOL

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