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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This makes the perfect dish for summer (no oven to heat up). Ingredients:
1 ib. lean ground beef |
1 tbsp. chili powder |
1/2 tsp. oregano |
1/2 tsp. cumin |
1 can (15 oz.) red kidney beans, drained |
1 head iceburg lettuce |
4 oz. cheddar cheese, grated |
4 tomatoes, peeled and chopped |
1 cup green onions, thinly sliced |
1 8-oz. bag tortilla chips, crushed |
1 cup thousand island dressing |
1/2 tsp. tabasco sauce or to taste |
1 ripe avocado, optional |
Directions:
1. In a 9-inch skillet brown the beef, stirring to break up the lumps. Add the chili powder, oregano and cumin.
2. Cook for a minute or two. Add the beans and heat thoroughly.
3. Tear the lettuce into bite-sized pieces in large salad bowl. Add cheese and toss.
4. Add tomatoes, onions, tortilla chips.
5. Mix Thousand Island dressing and Tabasco. Combine hot meat/ bean mixture with cold salad.
6. Toss with salad dressing. Garnish with slices of avocado, if desired or with tomato chunks and grated cheese. Serve immediately.
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