For tortilla strips & pinto beans: Preheat oven to 375°F (190°C). 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 a cookie sheet lined with parchment paper. 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.

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.

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.

tips

For a packed lunch, keep the dressing, meat, pinto beans and tortilla strips on the side.

You can also use ground chicken, turkey or tofu instead of beef, if you prefer!

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.

Don’t have corn tortillas? You can use taco chips instead!

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.