1cup(250 mL) cooked or canned pinto beans, drained & rinsed
2tsp(10 mL) canola oil, divided
salt, to taste
Spicy Beef
1lb(500 g) lean ground beef (see notes)
1cup(250 mL) diced onion,
1Tbsp(15 mL) finely diced jalapeno pepper (see notes)
1Tbsp(15 mL) lime juice
1tsp(5 mL) chili powder
1/2tsp(2 mL) smoked paprika
1/2tsp(2 mL) cumin
1/4tsp(1 mL) salt
Salad
1headRomaine lettuce, diced
1/2cup(125 mL) cherry tomatoes, halved
1/2cup(125 mL) corn
Dressing
1/3cup(75 mL) canola or avocado oil
1/4cup(60 mL) lime juice
2tsp(10 mL) sugar
1/2tsp(2 mL) cumin
1/4tsp(1 mL) garlic powder
1/4tsp(1 mL) onion powder
zest of 1 lime
pinch red pepper flakes
salt & pepper, to taste
Optional Toppings
sliced avocado, thinly sliced red onion, shredded cheddar cheese, cilantro, green onion
Directions
Tortilla Strips & Pinto Beans
Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
Slice tortillas into 2-inch (5 cm) strips, place in a bowl and toss with 1 tsp (5 mL) canola oil. Spread onto one half of prepared cookie sheet.
Add pinto beans to the bowl and toss with remaining 1 tsp (5 mL) oil and spread on the other half of the cookie sheet.
Bake for 15-20 minutes, until strips are golden and pinto beans are cracking slightly. Remove from oven, sprinkle with salt and set aside to cool.
Spicy Beef
Meanwhile, heat a large skillet set over medium heat and add ground beef and onion. Cook, breaking up with a wooden spoon, until meat is no longer pink and onions are softened.
Add jalapeno pepper, lime juice, chili powder, smoked paprika, cumin and salt to taste. Stir to combine. Remove from heat and set aside.
Salad & Dressing
Whisk dressing ingredients together in the bottom of a large serving bowl. Add Romaine lettuce, tomatoes, and corn and toss to coat.
Top salad with beef mixture, pinto beans, tortilla strips and optional toppings, as desired. Serve immediately.
Notes
For a packed lunch, keep the dressing, meat, pinto beans and tortilla strips on the side.
Don't have corn tortillas? You can use taco chips instead!
You can also use ground chicken, turkey or tofu instead of beef, if you prefer!
Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper. If you want a spicier dish, leave the seeds in the jalapeno. For less spice, remove the seeds.
Taco seasoning works if you don't have all the spices on hand. Use about 2 tsp (10 mL) seasoning in place of the chili powder, paprika, cumin and salt.
1cup(250 mL) cooked or canned pinto beans, drained & rinsed
2tsp(10 mL) canola oil, divided
salt, to taste
Spicy Beef
1lb(500 g) lean ground beef (see notes)
1cup(250 mL) diced onion,
1Tbsp(15 mL) finely diced jalapeno pepper (see notes)
1Tbsp(15 mL) lime juice
1tsp(5 mL) chili powder
1/2tsp(2 mL) smoked paprika
1/2tsp(2 mL) cumin
1/4tsp(1 mL) salt
Salad
1headRomaine lettuce, diced
1/2cup(125 mL) cherry tomatoes, halved
1/2cup(125 mL) corn
Dressing
1/3cup(75 mL) canola or avocado oil
1/4cup(60 mL) lime juice
2tsp(10 mL) sugar
1/2tsp(2 mL) cumin
1/4tsp(1 mL) garlic powder
1/4tsp(1 mL) onion powder
zest of 1 lime
pinch red pepper flakes
salt & pepper, to taste
Optional Toppings
sliced avocado, thinly sliced red onion, shredded cheddar cheese, cilantro, green onion
1
Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
2
Slice tortillas into 2-inch (5 cm) strips, place in a bowl and toss with 1 tsp (5 mL) canola oil. Spread onto one half of prepared cookie sheet.
3
Add pinto beans to the bowl and toss with remaining 1 tsp (5 mL) oil and spread on the other half of the cookie sheet.
4
Bake for 15-20 minutes, until strips are golden and pinto beans are cracking slightly. Remove from oven, sprinkle with salt and set aside to cool.
5
Meanwhile, heat a large skillet set over medium heat and add ground beef and onion. Cook, breaking up with a wooden spoon, until meat is no longer pink and onions are softened.
6
Add jalapeno pepper, lime juice, chili powder, smoked paprika, cumin and salt to taste. Stir to combine. Remove from heat and set aside.
7
Whisk dressing ingredients together in the bottom of a large serving bowl. Add Romaine lettuce, tomatoes, and corn and toss to coat.
8
Top salad with beef mixture, pinto beans, tortilla strips and optional toppings, as desired. Serve immediately.
This recipe is awesome!! Totally packable💕 easy to keep ingredients in the fridge and ready to assemble
Thank you!
Glad to hear you love this recipe as much as we do!