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Taco Salad

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2 corn tortillas

2 tablespoons canola or olive oil

3/4 teaspoon kosher salt

1/4 teaspoon chili powder

12 ounces ground round or extra-lean ground beef

1 cup jarred chunky-style salsa

1 15-ounce can black beans, rinsed and drained

8 cups chopped romaine lettuce (about 10 ounces)

1/3 cup chopped fresh cilantro

1/2 pint grape tomatoes, halved

1 tablespoon lime juice

1/2 cup light sour cream

1/4 cup shredded Cheddar (2 percent milk)

1/2 small avocado, thinly sliced

2 green onions, thinly sliced (1/4 cup)

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