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Taco Salad with Tortilla Whiskers

Makes 4 to 6 main-dish servings

Notes: Up to 1 day ahead, shred lettuce (chill airtight) and make tortilla whiskers (store airtight at room temperature).

Taco Salad with Tortilla Whiskers

James Carrier
 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
 1/2 cup reduced-fat or regular sour cream
 1/4 cup sliced green onions
 2 cups fresh tomato salsa
Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings Makes 4 to 6 main-dish servings

Amount Per Serving
Calories 426Calories from Fat 53
% Daily Value *
Total Fat 25g39%

Saturated Fat 8g40%
Cholesterol 60mg20%
Sodium 1100mg46%
Total Carbohydrate 30g10%

Dietary Fiber 7.2g29%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.