Ingredients

  • 1-2 avocados, diced
  • 8 cups butter lettuce, chopped
  • 1/4 teaspoon cayenne
  • 1 cup grape tomatoes, halved
  • 4 green onions, chopped
  • 1 teaspoon worchestire sauce
  • 2/3 cups ketchup (preferably organic)
  • 1 pound lean ground beef
  • 2 tablespoons mustard
  • 4 tablespoon olive oil
  • 1 small onion, diced
  • 4 medium russet potatoes, cut into thin 1/2-inch thick strips
  • salt and pepper, to taste
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon smoked paprika
  • 1/4 cup white wine vinegar

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425 degrees F.
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Step 2

  • Place cut potatoes in a large bowl and drizzle with oil, smoked paprika and cayenne. Season with salt and pepper. Gently toss with your hands or two spatulas to evenly coat.
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Step 3

  • Spread onto a baking sheet in one layer.
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Step 4

  • Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes on a greased wire rack and baking them as directed above. But this way is a bit more work.Meanwhile make the dressing and salad. To make the dressing combine the olive oil, white wine vinegar, ketchup, worcestershire sauce and a pinch of salt and pepper.
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  • Length: 40 minutes

Step 5

  • Mix well and set aside.

Step 6

  • Heat a large skillet over medium heat.
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Step 7

  • Add the onions and beef, brown the beef until it is cooked through and the onions are soft.
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Step 8

  • Add ketchup, mustard and worcestershire sauce, cook another 2-3 minutes or until warmed through.
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  • Length: 3 minutes

Step 9

  • Remove form the heat and season with salt and pepper. To assemble the salad divide the lettuce among four bowls or plates. Top each plate with even amounts of beef.
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Step 10

  • Add the french fries, tomatoes, avocado and green onions.
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Step 11

  • Sprinkle on the cheese.
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Step 12

  • Drizzle with a little dressing. Eat!