Recipe: Sonoran-Style Taco Salad (served in a tortilla bowl)

SONORAN-STYLE TACO SALAD

FOR THE DRESSING (OPTIONAL):
1/4 cup commercial taco sauce
1/4 cup red wine vinegar
1/4 cup salad oil
2 tablespoons lemon juice
FOR THE BEEF MIXTURE:
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons cayenne powder
1 tablespoon commercial chili powder
1/2 teaspoon ground cumin
1 teaspoon vegetable oil
1/2 cup tomato sauce
1 cup cooked pinto beans
FOR THE SALAD:
Tortilla bowl* (recipe follows), or tortilla chips
Chopped lettuce
1 medium tomato, chopped
1 cup grated cheddar cheese
1/4 cup sliced black olives
1 small onion, sliced and separated into rings
1 avocado, pitted, peeled and chopped, or 1 cup guacamole
Sour cream for garnish

TO PREPARE THE DRESSING:
Mix all the ingredients together and allow to sit for a couple of hours to blend the flavors.

TO PREPARE THE MEAT MIXTURE:
Saute the ground beef, onion, garlic, cayenne, chili powder, and cumin in the oil until the beef is browned.

Add the tomato sauce and the beans and continue to cook until heated. Drain off any excess liquid and cool slightly.

TO ASSEMBLE:
Place the lettuce in the tortilla bowl or on the chips. Top with the beef mixture, arrange the tomatoes around the outside, top with the cheese, olives, onion rings, avocado or guacamole, and garnish with the sour cream.

If desired, serve with the dressing on the side.

*TO MAKE THE TORTILLA BOWL:
Tortilla bowls can be made by deep frying oversized flour tortillas in a "tortilla fryer," which is a double-cup tool made especially for this purpose.

Yield: 4 to 6 servings