A crisp salad with southwestern flavor is the perfect hot weather meal.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
2 tablespoons vegetable oil
1 teaspoon chile powder
1/4 teaspoon salt
4 (6-inch) corn tortillas, cut into 2x1/2-inch pieces
1 pound lean ground beef
1 (15-ounce) can spicy chili beans, undrained
1 (10-ounce) package mixed salad greens
1 cup shredded Cheddar cheese
1 tomato, cut into wedges
1 avocado, sliced
1/2 cup sour cream
Salsa, if desired
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 2 tablespoons sour cream. Serve with salsa, if desired.
Explore reviews fromour online community
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!