A lighter take on the classic taco salad. Beans are cleverly added to the seasoned beef, adding extra protein and fibre, and served over a generous bed of crisp lettuce. Build your salad with plenty of diced tomato, red onion, crispy fried tortilla strips, cheddar cheese, and a tasty honey-lime dressing.
Heat a skillet over medium-high with 2 tbsp. (4 tbsp. for 4 servings) of oil. Slice tortillas into 1/4 inch strips. Once oil is hot and shimmering, add tortillas and toss to coat in oil. Fry for about 5 minutes, stirring from time to time until the tortillas are golden and crisp. Remove from skillet and place on a paper towel to drain excess oil. Season with salt and set aside.
Prepare Beef + Beans
Heat a second skillet over medium-high. When the skillet is hot, add a drizzle of oil, beef, spice blend, and zest of lime if desired. Season with salt and pepper to taste. Drain and rinse beans well under cold water. Once beef is cooked through, reduce heat to medium and add beans along with 2 tbsp. (4 tbsp. for 4 servings) of water to the skillet. Cook for 3-4 minutes until the beans are softened and heated through.
Prepare Honey Lime Dressing
Whisk together honey, garlic, lime juice, 2 tbsp. (4 tbsp. for 4 servings) of oil, and salt and pepper to taste in a small bowl.
Wash, remove core, and shred iceberg lettuce. Wash and dice tomato into 1/2 inch pieces. Wash and finely tear or chop cilantro.
Divide lettuce between serving dishes. Top with tomato, cilantro, beef and beans, red onion, tortilla strips, cheddar cheese and honey lime dressing. Enjoy!