Taco Salad II

20 мин · Порций: 4

Based on a recipe from Favorite Recipes for Family Meals Washington State University Extension, via USDA MyPlate Kitchen

Что нужно

• ¼ фунтlean ground beef
• 7.4 млground cumin (по желанию)
• 14.8 млchili powder
• 1 стак.cooked kidney or pinto beans
• ½lettuce
• 1onion
• 2fresh tomatoes
• 1 бан.corn
• ½ стак.cheddar cheese
• 2 стак.light tortilla chips
• ½ стак.non-fat yogurt
• ½ стак.chunky salsa

Как готовить

1. Cook the ground beef in a skillet until browned throughout, then pour off any excess fat.
2. Stir the beans, chili powder, and cumin into the skillet and warm everything through.
3. Combine the torn lettuce, chopped tomatoes, diced onion, corn, and shredded cheese in a spacious bowl.
4. Ladle the warm meat and bean mixture over the vegetables, then scatter the crushed tortilla chips across the top.
5. Stir the yogurt and salsa together to make a dressing, serving it alongside the assembled salad.
6. Place any uneaten portions in the refrigerator within two hours.

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