Serving Size: 4 salads
4 corn tortillas, raw
dash seasoning salt
1 lb. lean ground beef, raw
2 tsp. minced garlic
15 oz. canned black beans, rinsed and drained
1 Tbs. chili powder
1 tsp. chipotle chili pepper, ground
1/3 cup water
4 roma tomatoes, diced and seeded
2 Tbs. extra virgin olive oil
2 Tbs. lime juice
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 head curly leaf lettuce
1 cup finely shredded sharp cheddar cheese
Add ground beef, garlic, chili powder and chili pepper to frying pan. Cook on med-high heat until meat is thoroughly cooked and crumbled. Add water and turn off heat, letting steam boil over meat while burner is cooling.
In bowl, add diced tomato, oil, lime juice, salt and pepper. Stir well until incorporated.
Loose chop curly leaf lettuce to bite sized pieces. Separate onto 4 dinner plates. Add meat over lettuce beds. Add tomato mixture over meat. Add cheese over tomatoes. Add beans over cheese. Garnish with baked chips (optional). Enjoy!