Taco Salad

4 servings

prepChop onion finely
prepChop garlic finely
prepDrain pinto beans, reserve ½ cup liquid
prepShred iceberg lettuce
prepChop beefsteak tomato
prepChop avocado
prepCut limes into wedges
prepGrate cheese
2 tablespoons / 30 ml neutral oil	Heat oil, sear beef & onion 5–7 min	Add spices & garlic, break meat, cook 2 min	Add beans & liquid, simmer 2 min	Assemble salads, top & serve with hot sauce
1 pound / 450 g ground beef
Salt
1 medium yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons chili powder
3 garlic cloves, finely chopped
1 (15.5-ounce / 440 g) can pinto beans, drained
½ cup / 120 ml reserved bean liquid
Corn chips (preferably Fritos), as desired
2 cups / 4 oz coarsely grated Colby or Cheddar cheese, plus more for serving
1 small head iceberg lettuce, shredded
1 large beefsteak tomato, chopped
1 avocado, chopped
2 limes, cut into wedges
½ cup / 120 ml sour cream
Hot sauce, to serve

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