Hearty Taco Salad

Ingredients:

• 1 lb ground beef or ground turkey
• 1 can black beans, drained and rinsed
• 1 packet of taco seasoning (or a blend of cumin, chili powder, garlic powder, and paprika)
• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 bell pepper (any color, though yellow adds a nice contrast), diced
• 1/2 cup red onions, finely sliced
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped (optional)
• 4-6 small corn tortillas, cut into wedges
• 1 cup sour cream (for serving)
• Salt and pepper to taste
• Olive oil or vegetable oil

Instructions:

1. Prepare the Tortilla Wedges:
   • Preheat your oven to 375°F (190°C).
   • Brush the tortilla wedges lightly with oil and place them on a baking sheet.
   • Bake in the oven for 10-12 minutes or until crisp and golden. Set aside to cool.
2. Cook the Meat:
   • Heat a skillet over medium-high heat.
   • Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
   • Drain excess grease and add the taco seasoning along with a splash of water. Stir until the meat is well coated with the seasoning. Cook for another 5 minutes, then remove from heat.
3. Assemble the Salad:
   • In a large salad bowl, combine the chopped lettuce, halved cherry tomatoes, diced bell pepper, sliced red onions, and half of the green onions.
   • Add the black beans to the salad mix.
   • Add the cooked meat over the salad greens.
4. Add the Toppings:
   • Sprinkle the shredded cheddar cheese over the warm meat to allow it to melt slightly.
   • Garnish with the remaining green onions and chopped cilantro if using.
5. Serve:
   • Place the crisp tortilla wedges around the edge of the salad bowl or over the top.
   • Add a generous dollop of sour cream in the center.
   • Serve immediately, allowing people to mix the salad at the table so they get a bit of everything.