Steak Taco Salad

Name: Steak Taco Salad
Yield: Serves 4
Ingredients: 1 , tomato, cored and chopped; 2 tablespoons, finely chopped red onion; 2 tablespoons, chopped fresh cilantro; 2 teaspoons minced, jalapeño chile; 1 1/2 teaspoons, lime juice; 1/2 , ripe avocado; 1/2 cup, buttermilk; 2 tablespoons, chopped fresh cilantro; 1 1/2 tablespoons, lime juice; 1 , garlic clove, minced; 1 teaspoon, salt; 1/4 teaspoon, pepper; 3/4 teaspoon, chili powder; 1/2 teaspoon, ground cumin; , Salt and pepper; 1 (1-pound), skirt steak, trimmed and cut crosswise into 4 equal pieces; 1 tablespoon, vegetable oil; 1 (15-ounce) can, pinto beans, rinsed; 2 , romaine lettuce hearts (12 ounces), cut into 1-inch pieces; 4 ounces, Monterey Jack cheeses, shredded (1 cup); , Salt and pepper; 1/2 , ripe avocado, cut into ½-inch pieces; 1 cup Frito's, corn chips

Main Courses
Beef
Salads

By Morgan Bolling ･ Appears in Cook's Country April/May 2018

Restaurant taco salads often disappoint with dull flavors and tired ingredients. Could we create a brighter, livelier version that exploded with flavor?

SERVES 4

TIME 50 minutes

Why This Recipe Works

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