Makes 4 servings

Here’s a lighter, fresher version of the ever-popular taco salad. For the best flavor, be sure to use good-quality extra-virgin olive oil for the vinaigrette.

For the beef

1 pound extra-lean ground beef
½ cup coarsely chopped yellow onion

For the vinaigrette

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (see Tip)
2 cloves garlic, minced
¼ teaspoon ground cumin
Salt and pepper to taste

To complete the recipe

½ cup taco sauce
Salt and pepper to taste
2 romaine hearts, coarsely shredded
1 large tomato, cut into ½-inch cubes
2 cups coarsely crumbled yellow corn tortilla chips
½ cup finely shredded sharp Cheddar cheese
½ cup coarsely chopped fresh cilantro

Cook the ground beef and onion in a large skillet over medium-high heat, breaking the beef into small chunks as it cooks, for 5 minutes or until the beef is lightly browned.

Meanwhile, whisk together the vinaigrette ingredients in a small bowl.

Stir the taco sauce into the beef. Reduce the heat to low and simmer, stirring occasionally, for 2 minutes. Season to taste. Remove from the heat and cover to keep warm.

Toss the romaine and tomato with the vinaigrette in a large bowl. Divide between 4 salad bowls. Top each salad with one-fourth of the meat mixture, tortilla chips, cheese, and cilantro.