half-baked taco salad

Ingredients

• Servings: 4
• seasoning:
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• meat:
• 1 pound 93% lean ground beef
• 1/2 cup water
• 1 (15 ounce) can no salt-added kidney beans
• salad:
• 4 tomatoes
• 2 heads romaine lettuce, chopped
• 4 large green bell peppers, sliced
• 1 ounce finely grated parmesan cheese
• 4 ounces coarsely grated extra-sharp cheddar cheese
• 1 cup salsa

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil or parchment paper.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. mix spice mixture into ground beef until evenly coated; add water. simmer beef until liquid is evaporated, 10 to 15 minutes. add kidney beans and simmer until beans are heated through, about 10 minutes.
• cut each tomato in half down the middle. slice 1 of each half into thin, round cross sections. chop the remaining halves.
• spread romaine lettuce the prepared baking sheet; top with green bell peppers and tomato slices. sprinkle parmesan cheese over tomato layer.
• bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
• top salad with taco meat mixture, cheddar cheese, chopped tomato, and salsa. transfer salad to a serving plate using a spatula.