By Diego sent photographs from his latest project — a pedestrian bridge over a canal in a border community. The bridge is small — forty feet, concrete and steel — but the bridge connects two neighborhoods that were separated by water, and the connecting is Diego's life work, and the life work is the bridge, and the bridge is the family business in concrete form.
When Diego’s photos came through — that small concrete bridge stretching forty feet over still water — I sat with them for a long time before I thought about dinner. There’s something about the steadiness of his work, the way it asks nothing more than to simply connect one side to the other, that made me want to cook something with the same honest, unpretentious energy. This taco chopped salad is exactly that: nothing showy, just good ingredients doing their job together, the way a community does, the way a family does, the way a bridge does.
Tasty Taco Chopped Salad
Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1/3 cup water
- 1 large head romaine lettuce, chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup frozen corn, thawed
- 1 medium red bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup shredded Mexican-blend cheese
- 1 cup tortilla strips or crushed tortilla chips
- 1 avocado, diced
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the meat. In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 7–8 minutes. Drain excess fat.
- Season. Add taco seasoning and water to the skillet. Stir to coat and simmer over medium heat for 2–3 minutes until the liquid is mostly absorbed. Remove from heat and let cool slightly.
- Make the dressing. In a small bowl, whisk together the sour cream, salsa, lime juice, and olive oil until smooth. Season with salt and pepper to taste.
- Build the base. Spread chopped romaine across a large serving bowl or platter. Layer on the black beans, cherry tomatoes, corn, red bell pepper, and red onion.
- Add the warm meat. Spoon the seasoned taco meat over the vegetables while still slightly warm — it gently wilts the top of the romaine in the best way.
- Top and dress. Scatter the shredded cheese, diced avocado, and tortilla strips over the top. Drizzle the dressing generously over everything.
- Finish and serve. Garnish with fresh cilantro if using. Serve immediately, tossing lightly at the table so the tortilla strips stay crisp.
Nutrition (per serving)
Calories: 520 | Protein: 31g | Fat: 28g | Carbs: 38g | Fiber: 9g | Sodium: 890mg