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A crisp salad with southwestern flavor is the perfect hot weather meal.
Heat oil in 10-inch skillet; stir in chili powder and salt. Add tortilla pieces; cook over medium-high heat, stirring constantly, 3-4 minutes or until crisp. Remove from skillet. Drain on paper towels.
Cook ground beef in 10-inch skillet over medium-high heat 5-8 minutes or until beef is no longer pink. Add chili beans; continue cooking, stirring occasionally, 4-5 minutes or until heated through.
Combine prepared tortilla strips, salad greens, cheese, tomato and avocado in bowl; toss lightly.
Divide greens mixture among 4 individual plates. Top each serving with 1/2 cup
bean mixture and
sour cream. Serve with salsa, if desired.
Dietary Fiber: 11g
For just 2 people, I reduced the beef to 1/2 pound, added chopped onion to the beef for additional flavor and lots of chili powder. Also, I only used 3 flour tortillas.This is such an easy and tasty dish. Yum!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/807
© 2016 Land O'Lakes, Inc.
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