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   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Taco Salad   
    Categories: Beef, Vegetables, Herbs, Fruits, Cheese   
         Yield: 4 servings   
       
         2 tb Neutral oil   
         1 lb Ground beef   
              Salt   
         1 md Yellow onion; fine chopped   
         2 ts Ground cumin   
         2 ts Dried oregano   
     1 1/2 ts Chilli spice mix   
         3 cl Garlic; fine chopped   
    15 1/2 oz Can pinto beans; drained,   
       1/2 c  Bean liquid reserved   
              Fritos corn chips; as   
              - desired   
         4 oz Coarse grated Colby or   
              - Cheddar cheese; more for   
              - serving   
         1 sm Head iceberg lettuce;   
              - shredded   
         1 lg Beefsteak tomato; chopped   
         1    Avocado; pitted, peeled,   
              - chopped   
         2    Limes; in wedges   
       1/2 c  Sour cream   
              Hot sauce; to serve   
       
     In a large cast-iron or stainless skillet over   
     medium-high, heat the oil until it shimmers. Add the   
     beef and press it into one even layer. Sprinkle evenly   
     with salt and onion, and cook, undisturbed, until the   
     beef is deeply browned on the bottom and still slightly   
     pink on top, and the onions have wilted, 5 to 7 minutes.   
     If there is an excess of fat in the pan at this point,   
     tip the skillet and use a spoon to discard it.   
        
     Sprinkle over the cumin, oregano, chili powder and   
     garlic. Using a wooden spoon, break the meat into small   
     crumbles and stir. Cook, stirring frequently, until the   
     spices are aromatic and the meat has cooked through,   
     about 2 minutes.   
        
     Add the beans and reserved bean liquid, and use the   
     spoon to scrape up any browned bits. Simmer until mostly   
     reduced, about 2 minutes. Remove from heat, taste and   
     add more salt if needed.   
        
     Arrange some corn chips evenly across the bottom of four   
     serving plates. Evenly divide the meat mixture, cheese,   
     lettuce, tomato and avocado on top of the chips. Squeeze   
     lime juice over the top and lightly sprinkle with salt.   
     Top each salad with a handful of crushed corn chips, a   
     big dollop of sour cream, and extra cheese. Serve right   
     away with hot sauce alongside.   
        
     By: Sohla El-Waylly   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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