*Ingredients
°15 ml (1 tbsp.) olive oil
°450 g (1 lb) semi-lean ground beef
°1 pouch 24 g taco seasoning
°60 ml (1/4 cup) ketchup
°125 ml (1/2 cup) chicken broth
°salt and pepper to taste
°250 ml (1 cup) grated marble cheddar cheese
°12 cherry tomatoes
°1 iceberg lettuce, cut into pieces
°375 ml (1 1/2 cups) corn chips
+For the dressing:
°125 ml (1/2 cup) 14% sour cream
°60 ml (1/4 cup) mayonnaise
°45 ml (3 tbsp.) chopped cilantro
°15 ml (1 tbsp.) lime juice
°15 ml (1 tbsp.) lime zest
°15 ml (1 tbsp.) honey
°salt and pepper to taste
*Preparation
In a skillet, heat the oil over medium heat. Cook the ground beef for 5 to 6 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color.
Stir in taco seasonings, ketchup and chicken broth. Salt and pepper. Bring to the boil, then simmer for 5 to 6 minutes over low heat, until the liquid has almost completely evaporated. Remove from heat and reserve.
In a salad bowl, combine the ingredients for the vinaigrette.
Add the cheddar, cherry tomatoes, iceberg lettuce and beef mixture to the salad bowl. Stir. Top with corn chips.
Enjoy !
