Taco Salad with Tortilla Whiskers

Ingredients

• 0.8 pound tender beef steak such as top loin dried boneless rinsed fat trimmed
• 15 oz regular black beans rinsed drained reduced-sodium canned
• 0.8 teaspoon chili powder 
• 3  corn tortillas ( 6 in. wide)
• 0.5 cup regular cream sour reduced-fat
• 0.3 cup green onions sliced
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 1.3 cups guacamole 
• 1.5 tablespoons olive oil 
• 3 quarts romaine lettuce shredded finely
• 2 cups tomato salsa fresh
• 0.8 teaspoon salt 
• 4 oz sharp cheddar cheese shredded
• 1 tablespoon distilled vinegar white

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder.
2. Bake tortilla strips in a 425 regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes.
3. Pour out of pan and let cool.
4. Meanwhile, cut steak across the grain into 1/4-inch-thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin, and cinnamon.
5. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom.
6. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute.
7. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.
8. Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers.
9. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto plates; serve with salsa.