Taco Salad with Creamy Chipotle Dressing

Ingredients

• 1 tablespoon olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• 5 cups romaine, chopped
• 1 15-ounce can black beans, rinsed and drained
• 1 ½ cups grape tomatoes, sliced
• 1 avocado, peeled, pitted, and sliced
• ⅔ cup shredded Mexican cheese
• 2 scallions, sliced
• ¼ cup cilantro, chopped
• 1 ½ cups tortilla chips, crushed

Directions

In a large skillet, add olive oil and sauté onion and garlic until soft. Add ground beef, cumin, chili powder, salt, and paprika. Cook beef until no longer pink and set aside to cool. Add remaining ingredients, except crushed tortilla chips, in a large bowl and toss until combined. Stir in cooled beef. Add dressing (see recipe below) and combine until well coated. Top with tortilla chips before serving, if desired.

Creamy Chipotle Dressing Ingredients

• ½ cup mayonnaise
• 1 clove garlic
• 2 tablespoons white wine vinegar
• 2 tablespoons chipotle sauce
• ½ tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ¼ teaspoon cumin

Directions

Place all ingredients in a high-speed blender and mix until well combined and creamy.