TACO TUESDAY SALAD

Taco Tuesday Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
4 corn tortillas, cut into thin strips
2 1/2 teaspoons low-sodium taco or fajita seasoning
1/2 red onion, chopped
1 pound lean ground beef
1 clove garlic, finely chopped
1 pint cherry tomatoes, halved
1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
1 large head romaine lettuce, shredded
3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)

Steps:

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Sprinkle with 1/2 teaspoon taco seasoning.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro.
Mix the sour cream with the jalapeno brine in a small bowl. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.

Nutrition Facts : Calories 398 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 85 milligrams, Sodium 553 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 33 grams