This salad is full of bold and delicious flavors. Although, typically, the chips are added to the salad, I do not like that they get soggy. Therefore, I serve the chips on the sides so everyone can mix it as they please. Here is what you need for this:
FOR THE BEEF:
2 pounds ground beef
4 TBS olive oil
2 medium white onions – chopped
4 garlic cloves – minced
1 TBS ground cumin
1 TBS dry oregano
1 tsp. paprika
1 tsp. cayenne
3 large tomatoes – peeled and finely chopped
½ cup chopped cilantro
½ cup water
1 tsp. salt
1 tsp. black pepper
Heat a large skillet with 2 TBS olive oil. Add the beef and allow it to brown. Season it with salt and pepper. Once it is browned, drain the meat. Wipe down the skillet and add some more oil. Add the onions and cook for a few minutes, stirring occasionally. Add the garlic and cook for a couple of minutes until fragrant.
Return the meat to the pan and mix. Add the cumin, oregano, paprika and cayenne. Mix well. Add the tomatoes and cilantro. Add the water and mix well. Cook for 10 to 15 minutes and set aside.
FOR THE CORN SALSA:
1 medium white onion – finely chopped
1 – 15oz. can yellow corn kernels – drained
2 tomatoes – peeled and finely chopped
4 radishes – finely chopped
¼ cup chopped cilantro
1 small cucumber – seeded and chopped
1 small chili pepper – seeded, membrane removed and minced (opt)
½ lime – juiced
1 tsp. salt
Place all but the lime and salt in a bowl. Add the lime juice and season with salt. Mix well and set aside.
ASSEMBLING THE SALAD:
1 large iceberg lettuce – finely sliced
1 cup creamy cilantro dressing
½ cup grated cheddar cheese
½ cup sliced ripe olives
Place some lettuce in a plate. Top with some of the beef. Top the beef with some corn salsa. Drizzle some creamy cilantro dressing on the corn. Top with some cheddar cheese and olives.
Arrange some tortilla chips on the sides of the salad. Garnish with chopped cilantro and serve. Enjoy!