1 lb ground beef, preferably sirloin
15 oz black beans, or kidney beans, drained
8 cups iceberg lettuce, shredded
1 cup tomatoes, chopped and drained
⅓ cup salsa
1 cup cheddar cheese, shredded and divided
1 cup vegetable oil
⅓ cup sour cream
¼ cup cilantro, chopped
2 tbsp taco seasoning
⅓ cup tomato sauce
2 corn tortilla, cut into ¼-inch strips
salt and ground black pepper, to taste
Heat up a skillet over medium heat. Add the beef and saute until caramelized. Stir frequently to crumble the beef. Add in the taco seasoning and tomato sauce. Reduce the heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper, then set aside to cool down briefly.
Heat up your oil in a deep skillet over medium heat. Deep fry your tortilla strips until crispy. Drain and set aside.
To Assemble:
Layer lettuce, black beans, tomatoes, and beef. Top with cheese, salsa, sour cream, cilantro, and tortilla strips.
Sugar: 7g
:
Calcium: 324mg
Calories: 648kcal
Carbohydrates: 41g
Cholesterol: 120mg
Fat: 37g
Fiber: 13g
Iron: 6mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 2g
Potassium: 1188mg
Protein: 39g
Saturated Fat: 17g
Sodium: 651mg
Trans Fat: 1g
Vitamin A: 1819IU
Vitamin C: 12mg
