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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an adaptation of a recipe found . I plan to make it tonight, so if this recipe goes public you'll know it was a good experience :). Ingredients:
3/4 lb extra lean ground beef (at least 90%) |
2/3 cup water |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1/8 teaspoon ground red pepper (cayenne) |
12 cups romaine lettuce |
15 ounces pinto beans, drained, rinsed |
2 medium tomatoes, chopped (1 1/2 cups) |
3 medium green onions, sliced (3 tablespoons) |
3/4 cup reduced-fat sharp cheddar cheese (3 oz) |
3/4 cup salsa (any variety) |
3 ounces tortilla chips |
Directions:
1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. 2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
3. 3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.
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