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Tijuana Taco Salad

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  Lean ground beef 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned tomatoes/1 cup peeled and chopped fresh tomato 7 1⁄2 Ounce, cut up (1 Can)
  Chili powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lettuce leaves 6
  Torn lettuce 12 Cup (192 tbs)
  Chopped tomato 1 1⁄2 Cup (24 tbs)
  Shredded low fat cheddar cheese/Part-skim mozzarella cheese 2 Ounce (1/2 Cup)

In a large skillet cook beef and onion till beef is brown.
Drain off fat.
Stir in un-drained canned tomatoes or 1 cup chopped fresh tomato, chili powder, salt, garlic powder, cumin, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, till most of the liquid evaporates, stirring occasionally.
Line 6 individual salad bowls with the lettuce leaves.
Place torn lettuce in the salad bowls.
Spoon beef mixture atop lettuce.
Top with chopped tomato.
Sprinkle with cheese.

Recipe Summary

Side Dish

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