My Month of Salads - Taco Salad

OMG!  This is so good!  It isn't totally fat free but at least you know what you are eating and it isn't nearly as high-cal as it would be if you ate out.  The dressing is so good.

Taco salad is nothing new but I don't have kids.  I don't eat taco salad!  But I found this great kit for making taco bowls at the grocer.  I have never actually looked for them so perhaps they are in all of the stores.  But I thought they were kinda neat.

Layered Taco Salad                         Serves 6

For dressing

• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon sugar
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
  

For beef

• 1 medium onion, chopped
• 3 garlic cloves, finely chopped
• 1 to 2 fresh serrano chiles (including seeds), finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 1/2 lb ground chuck
• 1 (8-oz) can tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  

For salad

• 1 (1/2-lb) firm-ripe California avocado
• 1 head iceberg lettuce, thinly sliced (8 cups)
• 1 large tomato (1/2 lb), chopped
• 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
• 1 (15- to 19-oz) can black beans, drained and rinsed
• 1 (6-oz) can sliced pitted California black olives, drained
• taco shell bowls

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom taco bowl. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.