From the Pantry Butler kitchen
Taco Salad
Ground beef and beans are flavored with cumin and chili powder and served over lettuce and other veggies for an easy weeknight dinner. Top with cheese and dressing. USDA MyPlate Kitchen — Favorite Recipes for Family Meals — Washington State University Extension (public domain), via myplate.food
Ingredients
- 1/4 pound lean ground beef
- cumin, ground — 1 1/2 teaspoons, optional
- 1 tablespoon chili powder
- 1 cup kidney or pinto beans — dry-cooked or canned, drained
- 1/2 head of lettuce — torn
- 1 small onion — diced
- 2 medium fresh tomatoes — cut up
- 1 can corn — 15.2 oz, drained
- 1/2 cup cheddar cheese — shredded
- 2 cups light tortilla chips — broken
- 1/2 cup non-fat yogurt
- 1/2 cup salsa, chunky
Method
- Wash hands with soap and water.
- Brown ground beef and drain any fat.
- Add beans, cumin, and chili powder and heat through.
- Toss lettuce, tomatoes, onion, and cheese in large bowl.
- Spoon on meat and bean mixture and top with broken tortilla chips.
- Prepare dressing by mixing yogurt and salsa.
- Serve on the side of the salad Refrigerate leftovers within two hours.
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