Nacho Average Taco Salad

rachaelrayshow.com

DreamWard

subheading: For the salad base:

2 heads iceberg lettuce, cored, quartered and shredded ¼- to ½-inch thick

1 white onion, chopped and soaked in water 10 minutes and drained (to mellow the bite)

3 vine or 4 plum tomatoes, seeded and diced

subheading: For the Chipotle-Lime Dressing:

About 3 tablespoons puréed or finely chopped chipotle in Adobo

3 tablespoons honey or light agave

Juice of 2 limes

3 tablespoons white wine vinegar or cider vinegar

1 large clove garlic, grated or finely chopped

1 teaspoon (⅓ palmful) dry oregano

1 teaspoon granulated onion

½ to ⅔ cup corn oil or EVOO - Extra Virgin Olive Oil

subheading: For toppings:

2 pounds coarsely ground beef sirloin

2 tablespoons corn or olive oil

Salt and pepper

1 tablespoon each chili powder (such as Gebhardt’s) and coriander

1 tablespoon ground cumin

1 yellow onion, finely chopped (reserve 3 tablespoons for taco sauce)

3 large cloves garlic, grated or finely chopped

2 jalapeño peppers, finely chopped

1 cup beef stock or beer

1 bag corn tortilla chips

1 ½ cups shredded sharp yellow cheddar

1 chunk (⅓ pound) Pepper Jack cheese, shredded

subheading: For the avocado crema:

1 small ripe avocado

1 lime

1 cup sour cream

subheading: For the taco sauce:

1 can diced tomatoes and green chilies

1 tablespoon white wine vinegar or cider vinegar

1 teaspoon ground cumin

A small bunch cilantro

Pickled jalapeño rings

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