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Seven-Layer Taco Salad

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"While we don't usually think of salads as comfort food, family picnics or parties weren't complete without a seven-layer salad when I was a kid. Popular throughout the South, seven-layer salads are traditionally arranged in and served from a clear glass bowl so everyone can see the layers. My seven-layer salad is not only delicious, but also beautiful to look at all in a crunchy, whole wheat tortilla bowl. The best part is that you can eat the bowl!"

List of Ingredients

Tortilla Bowls:
â—¦ Vegetable oil spray
â—¦ 1 teaspoon low-sodium taco seasoning
â—¦ 1 teaspoon kosher salt
â—¦ Two 10-inch whole wheat flour tortillas
â—¦ 2 tablespoons extra-virgin olive oil

Ground Beef:
â—¦ 2 tablespoons canola oil
â—¦ ½ cup finely chopped white onion
â—¦ 1 teaspoon kosher salt
â—¦ ½ pound 90% lean ground beef
â—¦ 3 tablespoons low-sodium taco seasoning
â—¦ ½ cup beef broth

Lime Vinaigrette:
â—¦ 2 tablespoons fresh lime juice
â—¦ 1 teaspoon agave nectar
â—¦ 1 teaspoon Dijon mustard
â—¦ ¼ teaspoon red pepper flakes
â—¦ ¼ teaspoon cayenne
â—¦ ¾ cup canola oil

Salad:
â—¦ 2 cups thinly sliced iceberg or romaine lettuce leaves
â—¦ ½ cup canned black beans, drained and rinsed
â—¦ 1 avocado, peeled, pitted, and cut into ¼-inch cubes
â—¦ ½ cup (2 ounces) shredded light sharp Cheddar
â—¦ ½ cup diced plum tomatoes
â—¦ 2 tablespoons minced red onion
â—¦ ¼ cup low-fat sour cream or nonfat yogurt


Recipe

Preheat the oven to 400° F.
To make the tortilla bowls, place two 6-inch ovenproof bowls, rims down, on a baking sheet. Lightly spray the outsides of the bowls with vegetable oil spray.

Mix together the taco seasoning and salt in a bowl. Microwave the tortillas on high to soften them, 10 to 20 seconds. Lightly brush both sides of each tortilla with the olive oil. Lightly sprinkle the tortillas with the seasoning mixture and drape one over each upside-down bowl. Gently press the tortillas around the bowls to make them fit. Cover the tortillas with aluminum foil. Bake for 8 to 10 minutes, until crisp. Transfer to a wire rack to cool and remove the foil.

To prepare the ground beef, heat the canola oil in a large skillet over low heat. Add the white onion and salt and sauté until soft, 4 to 5 minutes. Add the beef and cook, stirring occasionally, until no longer pink, 6 to 7 minutes. Drain any excess oil. Stir in the taco seasoning mix and beef broth and cook, stirring occasionally, until the liquid has evaporated, 4 to 5 minutes.

To make the vinaigrette, place the lime juice, agave, mustard, red pepper flakes, and cayenne in a food processor and pulse to combine. With the food processor running, add the canola oil in a slow, steady stream until the dressing is emulsified.

To complete the salad, fill each taco bowl in the following order: lettuce, black beans, beef, avocado, cheese, tomatoes, and red onion. Top each bowl with some vinaigrette and serve immediately with the sour cream on the side.

Makes 2 servings