Taco Salad II
What goes in
- ¼ lblean ground beef
- 7.4 mlground cumin (optional)
- 14.8 mlchili powder
- 1 cupcooked kidney or pinto beans
- ½lettuce
- 1onion
- 2fresh tomatoes
- 1 cancorn
- ½ cupcheddar cheese
- 2 cupslight tortilla chips
- ½ cupnon-fat yogurt
- ½ cupchunky salsa
How to cook it
- Cook the ground beef in a skillet until browned throughout, then pour off any excess fat.
- Stir the beans, chili powder, and cumin into the skillet and warm everything through.
- Combine the torn lettuce, chopped tomatoes, diced onion, corn, and shredded cheese in a spacious bowl.
- Ladle the warm meat and bean mixture over the vegetables, then scatter the crushed tortilla chips across the top.
- Stir the yogurt and salsa together to make a dressing, serving it alongside the assembled salad.
- Place any uneaten portions in the refrigerator within two hours.
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