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.
May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.
Wash lettuce, tomato, lime, and cilantro. Cut end off lettuce and slice into ½ inch strips. Cut strips in half lengthwise. Dice tomato into ½ inch pieces. Pick and chop cilantro leaves. Zest lime and cut in half. Drain beef, pat dry on paper towel, and separate meat. Wash hands with hot soapy water. Rinse and drain bean medley.
Heat a large skillet over medium. Slice tortillas into half and then into ¼ inch strips. When hot, add 1 tbsp. (2 tbsp. for 4 servings) oil. Add tortillas to skillet and toss to coat in oil. Fry for about 6-8 minutes, stirring often until 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 Honey Lime Dressing
Meanwhile, in a small bowl, whisk together honey, garlic, half of the lime juice and 2 tbsp. (4 tbsp. for 4 servings) oil. Add salt and pepper to taste.
Prepare Beef + Beans
Add 1 tbsp. (2 tbsp. For 4 servings) oil to same skillet. Add beef and onions to skillet. Cook for 2 minutes while stirring occasionally. Add spice blend, lime zest, and stir. Cook for 3-4 minutes or until beef is cooked to an internal temperature of 165F°. Add bean medley with ¼ cup (½ cup for 4 servings) water. Stir until beans are hot. Season to taste with a pinch of cayenne, salt and pepper.
Divide lettuce between serving dishes with honey lime dressing to taste. Divide beef mixture on top with diced tomatoes, feta, cilantro and tortilla strips. Squeeze with lime if desired. Enjoy!