Taco salad with beef and tomato dressing

Ingredients:

Meat

• 350 g lean ground beef
• 2 cloves garlic, minced
• 440 gr. black beans, without liquid
• 1 tbsp. chili powder
• 1/4 teaspoon cayenne pepper, plus more to taste
• 1/3 cup water

Refueling

• 4 medium tomatoes, diced
• 2 tbsp. l. olive oil
• 2 tablespoons fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Salad

• 2 heads romaine lettuce, chopped
• 1/2 tbsp. grated cheddar cheese
• 60 gr. (about 32) baked corn tortillas

Preparation:

1. To cook meatHeat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, stirring occasionally and breaking up any lumps with a spoon. Add the garlic and beans and cook for another 2 minutes.
   
   Add chili powder, cayenne pepper, and water, stirring until combined and almost all the liquid has been absorbed. Remove from heat and let cool slightly. The meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
2. To prepare the dressingIn a medium bowl, combine the tomatoes (with their juice), oil, lime juice, salt, and pepper. The dressing can be made up to 2 days ahead of serving and stored in an airtight container in the refrigerator.
3. Place 2 cups of romaine lettuce on each plate or in a lunchbox. Top each serving with 1 cup of the meat mixture and 2 tablespoons of cheese. If you want to take the salad with you in a lunchbox, place 3/4 cup of tomato dressing in a separate container with a lid, and about 8 chips in a separate bag. Just before serving, pour the tomato mixture and liquid over each serving of salad and top with broken corn tortilla chips.
   
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