A Great Recipe for the Big Game
January 31, 2019
Right about now, after all the holiday feasts and the darkness of winter, our bodies start craving something a little bit “fresher.” Maybe it’s just us, but we love the idea of making a hearty salad for the Super Bowl.
A couple of years ago we stumbled on this recipe in Real Simple magazine (which is a refreshing take on the classic 7-layer dip), and we have loved it ever since. We hope you enjoy it as much as we do!
- 1/2 cup sour cream
- 1/4 cup whole buttermilk
- 2 Tbsp. fresh lime juice
- 2 Tbsp. adobo saude (from canned chipotle peppers)
- 2 1/2 tsp. kosher salt, divided
- 2 tsp. ground cumin, divided
- 1 Tbsp. canola oil
- 1 sm. yellow onion, chopped (about 1 cup)
- 1 lb. lean ground chuck (80/20)
- 1 1/2 tsp. ancho chile powder
- 1 15-oz can pinto beans, drained and rinsed
- 2 medium tomatoes, chopped
- 1 romaine lettuce heart, chopped
- 4 oz. Cotiha cheese, crumbled (about 1 cup)
- 1 lg. ripe avocado
- 1 cup tortilla strips or chips
- Whisk to gather sour cream, buttermilk, lime juice, adobo sauce, and 1 tsp each of salt and cumin; set aside.
- Heat oil in a large skillet over medium-high. Add onion, beef, chile powder, and remaining salt and cumin.
- Cook, stirring to break beef into pieces, until browned (about 6 minutes).
- Add beans and cook until heated through (about 3 minutes).
- Arrange salad in layers (or on a platter, as above), as follows: meat mixture, tomatoes, romaine, cheese, avocado. Drizzle with dressing and add tortilla strips or chips on top.
CMFTO Hints (to make it your own)
- Swap out the ground chuck for ground turkey
- Instead of sour cream, try Greek yogurt.
- Don’t like pinto beans? Black beans are a great substitute.
We love this fresh take on an old classic, and we hope you do too!
All my best,