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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. âMy husband likes the spicy Southwestern flavor and itâs a favorite of mine, too.â TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions. Ingredients:
1/3 pound ground beef |
1 small onion, finely chopped |
3/4 cup canned kidney beans, rinsed and drained |
1/2 cup v8 or tomato juice |
1 tablespoon chili powder |
1/2 teaspoon sugar |
dash salt |
2 cups shredded lettuce |
1/2 cup shredded cheddar cheese |
2 tablespoons sliced ripe olives, drained, optional |
tortilla chips, optional |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the kidney beans, V8 juice, chili powder, sugar and salt; heat through.
2. Divide lettuce between two salad bowls or plates. Top with beef mixture. Sprinkle with cheese and olives if desired. Serve with tortilla chips if desired. Yield: 2 servings.
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