Salsa Beef Salad the Editors of Publications International, Ltd.
Salsa Beef Salad
Makes 4 to 6 servings
|1||pound 95% lean ground beef|
|1||can (15-1/2 ounces) pinto beans, rinsed and drained|
|2||jalapeño peppers*, seeded and chopped|
|2||tablespoons chili powder|
|1/2||teaspoon ground cumin|
|Salt and black pepper|
|1||head iceberg lettuce, shredded|
|2||medium tomatoes, diced|
|1/2||cup shredded pepper Jack cheese|
|1/4||cup chopped fresh cilantro|
|1/2||cup chopped green onions|
|Juice of 1 lime|
|1||package (12 ounces) corn tortilla chips, broken|
|Sour cream (optional)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Cook and stir ground beef in large skillet over medium-high heat until browned. Drain.
- Add beans, jalapeños, chili powder, cumin, salt and pepper to skillet. Cook and stir 5 minutes or until heated through. Set aside to cool.
- Combine lettuce, tomatoes, cheese and cilantro in large bowl. Top with ground beef mixture, green onions and lime juice. Serve with salsa, corn chips and sour cream.
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