Taco salad

Serves 4

  1. 4 10in tortillas
  2. 1 onion
  3. 2tb chili powder
  4. 3 cloves garlic
  5. 1lb 90% ground beef
  6. 1/2 cup broth
  7. 2tsp cider vinegar
  8. 1tsp brown sugar
  9. 1/2tsp cornstarch
  10. 14oz bag coleslaw mix
  11. 3tb brine from pickled jalapenos
  12. 2tb lime juice
  13. 1 can black beans
  14. 8oz tomatoes
  15. 2 scallions
  16. 4tb cilantro
  17. 1/2 cup shredded Mexican cheese
  • Cover tortillas with a damp paper towel and microwave for 30 seconds. Spray with olive cooking spray. For each tortilla arrange 4 3in balls of aluminum foil on a baking sheet and drape them over, pinching corners together. Bake at 425 degrees for 10-15 minutes.
  • Meanwhile, cook onion for 5 minutes. Cook beef until only slightly pink. Add 6-8 and bring to a simmer. Mix cornstarch with 1/2tsp water, add to mixture and cook until thickened.
  • Toss 10-16 and add to tortilla bowls. Top with beef and cheese.
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