Beef Patty Taco Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 2 tablespoons minced onions
• 1 teaspoon worcestershire sauce
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 small head iceberg lettuce, torn into bite-sized pieces
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 large tomato, diced
• 1 large avocado, peeled and diced
• 1 cup crushed corn tortilla chips
• 1/4 cup chopped cilantro
• 2 scallions, chopped
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 lime, juice of
• 1/4 cup salsa, plus
• 2 tablespoons salsa
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream

Recipe

• 1 in a medium bowl, combine the ground beef, onion, worcestershire, chili powder, oregano, and salt, and mix well. form into 16 small patties about 1/2 inch thick.
• 2 heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. put the patties on the hot pan and cook until brown grill marks appear on the bottom, 3 to 4 minutes. turn over and cook until the meat is no longer pink in the center but still juicy, 2 to 3 minutes, or to the desired degree of doneness. leave the patties on the pan off the heat.
• 3 in a large bowl, combine the lettuce, beans, tomato, avocado, tortilla chips, cilantro and scallions, and toss gently. add the oil, venegar, lime juice, and 1/4 cup of the salsa. toss again to mix.
• 4 to serve, divide the salad among 4 large plates. arrange 4 patties on each salad and top each with one-fourth of the cheese. garnish each salad with a drizzle of sour cream and 1/2 tablespoon of salsa.