Taco Salad Supreme

Serves 6

1 pound ground beef

2 teaspoons ground cumin

1 tablespoon pure red chili pepper powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

1 teaspoon crushed red chili pepper flakes

1 clove garlic (minced)

1 (15-ounce) can black beans (drained)

1 head Iceberg lettuce (shredded)

2 cups grated sharp cheddar cheese

3 medium tomatoes (diced)

2 avocadoes (diced)

1 medium yellow onion (chopped)

1 cup black olives (pitted and sliced)

1 (4-ounce) can roasted green chilies (diced)

¼ cup finely chopped fresh cilantro

½ cup sour cream

¼ cup mayonnaise

¼ cup tomato ketchup

1 teaspoon red wine vinegar

1 tablespoon lime juice

1 tablespoon granulated sugar

2 teaspoons garlic salt  

½ teaspoon dry mustard

½ teaspoon celery seed

Salt and pepper (to taste)

1 (16-ounce) bag tortilla chips

 

1. In a frying pan (or skillet), cook ground beef until done. Stir in cumin, chili powder, garlic powder, onion powder, cayenne, red pepper flakes, and garlic. Transfer seasoned meat to a large bowl. Add beans, lettuce, cheese, tomatoes, avocadoes, onion, olives, green chilies, and cilantro. Toss well.
2. In a small bowl, whisk together sour cream, mayonnaise, ketchup, vinegar, lime juice, sugar, garlic salt, mustard, and celery seed. Pour dressing over taco salad. Toss well to coat. Season with salt and pepper to taste. Serve with tortilla chips.