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Taco Salad With Kidney Beans

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  Tortilla chips 1 Cup (16 tbs)
  Lean ground beef 8 Ounce
  Garlic 3 Clove (15 gm), minced
  Canned dark red kidney beans 15 Ounce, drained (1 Can)
  Frozen whole kernel corn 3⁄4 Cup (12 tbs)
  Taco sauce 8 Ounce (1 Jar)
  Chili powder 1 Tablespoon
  Head of lettuce 1 Small, torn into pieces
  Tomatoes 2 Medium, chopped
  Green sweet pepper 1 Large, chopped
  Shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)
  Green onions 4 , thinly sliced
  Tomatillo 1 Cup (16 tbs)
  Guacamole 1 Cup (16 tbs)

1 Prepare Tortilla Cups; set aside. In a medium skillet cook beef and garlic until beef is brown. Drain well. Stir in kidney beans, corn, taco sauce, and chili powder. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2 Meanwhile, in a large bowl combine lettuce, tomatoes, sweet pepper, cheese, and green onions. Add beef mixture; toss to mix. To serve, divide lettuce mixture among Tortilla Cups. Top with Tomatillo Guacamole. If desired, serve with salsa

Recipe Summary

Main Dish

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Taco Salad With Kidney Beans Recipe