chopped taco salad with beans & crispy tortilla strips

This beautiful, crunchy salad transports us right to a white sand beach in Mexico. We made our own tortilla strips in the oven (it’s so simple, you’ll never...

By: Anna Decker / 05/31/2016

Make sure to taste your jalapeño for heat before adding it all to the salad—some come in spicier than others. Cook, relax, and enjoy!

What you'll need: 5 oz grape tomatoes 2 white corn tortillas 1 jalapeño 2 limes 1 Tbsp honey 1 15-oz can pinto beans 3 oz radishes 1 romaine heart fresh cilantro 3 oz cotija cheese coarse salt olive oil freshly ground black pepper

Equipment: rimmed baking sheet zester

Recipe steps: 1. Salt tomatoes Preheat oven to 400°F. Halve tomatoes and place in a medium bowl. Season with salt and toss with 1 tablespoon oil. Set aside.

  1. Toast tortillas Halve tortillas, stack, then cut into thin strips. Transfer to a rimmed baking sheet and toss with 2 teaspoons oil and season with salt. Shake into a single layer and bake until golden and crispy, 10–15 minutes.

  2. Make dressing Halve jalapeño and scrape out seeds with a spoon (or leave them in for more heat). Finely chop jalapeño and place half or all in a large bowl depending on your heat preference. Zest 1 of the limes into the bowl. Halve both limes and squeeze juice into bowl. Whisk in honey and 2 tablespoons oil; season with salt and pepper.

  3. Prep ingredients Rinse and drain beans and add to dressing. Thinly slice radishes and roughly chop romaine and cilantro. Add both to bowl with beans and toss to coat.

  4. Crumble cheese Finely crumble cotija and set aside.

  5. Finish and serve Add tomato and any accumulated juices to salad along with about ⅔ of cheese and toss to combine. Divide salad between plates and top with remaining cheese and crispy tortilla strips. Enjoy!

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