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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This salad is a flavorful, colorful way to impress that special someone! Jan Koelleen shares it from her home in Baton Rouge, Louisiana. Ingredients:
1/3 pound ground beef |
1/3 cup water |
3 teaspoons reduced-sodium taco seasoning |
dash hot pepper sauce |
3 cups torn romaine |
1/2 cup canned black beans, rinsed and drained |
1/3 cup crumbled baked tortilla chip scoops (about 10 scoops) |
1/4 cup shredded reduced-fat mexican cheese blend |
1/2 cup canned diced tomatoes with mild green chilies, drained |
1/2 medium ripe avocado, peeled and cubed |
1/3 cup each chopped green, sweet red and yellow pepper |
1/4 cup chopped red onion |
Directions:
1. In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion. Yield: 2 servings.
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