Chipotle Beef Taco Salad

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The chipotle beef:

2 teaspoons vegetable oil

1 cup chopped onion, in small dice

1 pound lean ground beef

2 chipotle peppers in adobo sauce (see Note), finely minced, about 4 teaspoons total

1/2 teaspoon oregano leaves

1/2 teaspoon cumin

3/4 teaspoon kosher salt

1/2 teaspoon garlic salt

The salad:

4 cups thick-cut tortilla chips, such as Casa Sanchez brand + more to serve

2 hearts of romaine, cut into thin ribbons

1 cup drained and rinsed canned black beans

2 ripe tomatoes, diced

1 firm-ripe avocado, diced

1 cup tomato salsa

1/2 cup shredded Cheddar cheese

Sour cream to serve (low fat is fine)

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