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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy mexican taco salad will become your go-to weekday recipe to please the whole family. Ingredients:
12 ounces ground round |
2 cups chopped yellow, red, or green bell pepper |
2 cups bottled salsa |
1/4 cup chopped fresh cilantro |
4 cups coarsely chopped romaine lettuce |
2 cups chopped plum tomato |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup crumbled baked tortilla chips (about 12 chips) |
1/4 cup chopped green onions |
Directions:
1. Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
2. Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
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