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Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
3/4 pound ground round |
1 cup chopped onion |
1/2 teaspoon minced garlic (about 1 clove) |
1 teaspoon salt-free mexican seasoning |
1 (10-ounce) can enchilada sauce |
1 (8-ounce) can no-salt-added whole-kernel corn, drained |
8 cups slivered iceberg lettuce |
1 1/2 cups chopped tomato (about 2 medium) |
3/4 cup coarsely crushed no-oil baked tortilla chips |
Directions:
1. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring until beef crumbles; drain.
2. Add Mexican seasoning to beef mixture in skillet; cook 1 minute. Stir in enchilada sauce and corn. Reduce heat to low, and simmer, uncovered, 5 minutes.
3. Arrange lettuce on 4 individual salad plates. Spoon beef mixture evenly over lettuce; top with tomato and chips.
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