Name: Layered Taco Salad
Yield: Makes 6 servings
Ingredients: 1/4 cup fresh lime juice; 1/2 cup chopped fresh cilantro; 1 teaspoon sugar; 1 tablespoon chili powder; 1/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; 1 medium onion, chopped; 3 garlic cloves, finely chopped; 1 to 2 fresh serrano chiles (including seeds), finely chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 tablespoons olive oil; 1 1/2 lb ground chuck; 1 (8-oz) can tomato sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (1/2-lb) firm-ripe California avocado; 1 head iceberg lettuce, thinly sliced (8 cups); 1 large tomato (1/2 lb), chopped; 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups); 1 (15- to 19-oz) can black beans, drained and rinsed; 1 (6-oz) can sliced pitted California black olives, drained; Accompaniment: tortilla chips

Active time: 45 min Start to finish: 45 min

Recipe information

Yield
Makes 6 servings

Ingredients

For dressing

1/4 cup fresh lime juice

1/2 cup chopped fresh cilantro

1 teaspoon sugar

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

For beef

1 medium onion, chopped

3 garlic cloves, finely chopped

1 to 2 fresh serrano chiles (including seeds), finely chopped

1 tablespoon chili powder

2 teaspoons ground cumin

2 tablespoons olive oil

1 1/2 lb ground chuck

1 (8-oz) can tomato sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

For salad

1 (1/2-lb) firm-ripe California avocado

1 head iceberg lettuce, thinly sliced (8 cups)

1 large tomato (1/2 lb), chopped

1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)

1 (15- to 19-oz) can black beans, drained and rinsed

1 (6-oz) can sliced pitted California black olives, drained

Accompaniment: tortilla chips

Preparation

Make dressing:
Step 1
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Step 2
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Step 3
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Step 4
Peel and pit avocado, then cut into 1/2-inch pieces.
Step 5
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Recipe information

Ingredients

For dressing

For beef

For salad

Preparation

Make dressing:

Step 1

Cook beef:

Step 2

Step 3

Assemble salad:

Step 4

Step 5

Recipe notes