Ingredients:
DRESSING
1/2 cup packed fresh cilantro leaves
1/2 cup olive oil
1/4 cup fresh lime juice
1 tablespoon packed brown sugar
1 tablespoon chili powder
1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
BEEF
1 1/2 lb. lean ground beef
1 onion, chopped
3 cloves garlic, finely chopped
1 jalapeño, seeds and veins removed, chopped
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 can (8 fl. oz.) tomato sauce
SALAD
8 cups chopped iceberg lettuce
2 cups (8 oz.) shredded cheddar cheese
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
1 can (3.8 oz.) sliced, pitted black olives, drained
1 avocado, pitted, peeled and diced
Directions:
FOR DRESSING:
PLACE cilantro, oil, lime juice, sugar, chili powder, bouillon, cumin and pepper in blender; cover. Blend until combined.
FOR BEEF:
COOK beef, onion, garlic, jalapeño, oil, chili powder, bouillon, cumin and pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.
TO ASSEMBLE:
SPREAD lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
