Chili Bean Taco Salad

Chili Bean Taco Salad
15
1 Review
A crisp salad with southwestern flavor is the perfect hot weather meal.
15 min
Prep Time
30 min
Total Time
4 servings

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Combine prepared tortilla strips, salad greens, cheese, tomato and avocado in bowl; toss lightly.
  4. Divide greens mixtureamong 4 individual plates. Top each serving with 1/2 cupbean mixture and 2 tablespoonssour cream. Serve with salsa, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
670
Cholesterol
95mg
Carbohydrates
41g
Protein
37g
Fat
41g
Sodium
880mg
Dietary Fiber
11g

Recipe Comments and Reviews

Rating

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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