Weeknight Taco Salad with Creamy Chile-Lime Dressing

By Sprig Originals ✓ · cooked up in Sprig

A real dinner salad built on well-seasoned skillet beef, cold crunchy romaine, black beans and corn, and a creamy chile-lime dressing that pulls it all together. The tortilla strips get baked instead of deep-fried, so you get all the crackle with none of the oil splatter — and the whole thing lands on the table in about half an hour.

Ingredients

• 5 6-inch corn tortillas
• 1 tbsp neutral oil, such as canola
• 1/4 tsp fine salt

• 1 tbsp neutral oil
• 1 small yellow onion, finely chopped
• 1 lb ground beef (85/15)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp tomato paste
• 1/2 cup water or low-sodium chicken broth
• 1 tsp fine salt
• freshly ground black pepper

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp fresh lime juice, plus more to taste
• 1 tsp lime zest
• 1 1/2 tbsp canned chipotle in adobo, minced (about 1 pepper plus sauce)
• 1/4 cup cilantro leaves and tender stems, packed
• 1 small garlic clove, grated
• 1/2 tsp ground cumin
• 1/2 tsp honey
• 1/2 tsp fine salt
• 2 tbsp water, to thin

• 1 large head romaine lettuce, chopped (about 10 cups)
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen
• 1 cup cherry tomatoes, halved
• 1 cup shredded sharp cheddar or Monterey Jack
• 1 medium avocado, diced
• 1/4 cup pickled jalapeño slices
• 3 tbsp thinly sliced scallions
• 1 lime, cut into wedges

Instructions

1. Heat the oven to 400°F. Stack the corn tortillas and cut them into 1/4-inch-wide strips. Toss on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon salt until evenly coated, then spread into a single layer.
2. Bake the strips for 10 to 14 minutes, tossing once halfway through, until dry, lightly browned and crisp at the edges. They firm up further as they cool, so pull them before they darken past golden. Set aside on the pan.
3. While the strips bake, make the dressing: combine the sour cream, mayonnaise, lime juice, lime zest, minced chipotle in adobo, cilantro, grated garlic, cumin, honey and 1/2 teaspoon salt in a blender or small food processor. Blend 20 to 30 seconds until pale green and smooth, adding water 1 tablespoon at a time until it pours in a thick ribbon. Taste and add more lime juice or chipotle as you like, then refrigerate.
4. Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Add the onion and cook 3 minutes, stirring, until softened at the edges.
5. Add the ground beef and break it into large chunks with a wooden spoon. Cook undisturbed for 3 minutes to let it brown, then stir and continue cooking 4 to 5 minutes more, breaking it up, until no pink remains. Spoon off all but about 1 tablespoon of fat.
6. Reduce heat to medium. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cayenne if using, and the tomato paste. Cook 60 to 90 seconds, stirring constantly, until the spices smell toasty and the paste darkens.
7. Pour in the water or broth, add 1 teaspoon salt and several grinds of pepper, and simmer 3 to 4 minutes, scraping the pan, until the liquid reduces to a glossy sauce that just clings to the meat. Taste and adjust salt. Remove from heat and let stand 5 minutes so it isn't hot enough to wilt the lettuce.
8. Build the salad: spread the romaine over a wide platter or divide among 4 large shallow bowls. Scatter over the black beans, corn, cherry tomatoes and cheese.
9. Spoon the warm beef over the top, then add the avocado, pickled jalapeños and scallions. Drizzle generously with the chile-lime dressing, pile on the baked tortilla strips, and serve immediately with lime wedges and the remaining dressing on the side.

Chef's tips

Nutrition (per serving, estimated)

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