Mexican Beef Salad |
| Name: |
Tammy Robinson |
| Base: |
Ellsworth SD |
| Recipe: |
Mexican Beef Salad
Serves 4
1 pound lean ground beef (95% lean)
1 small onion, chopped
2 teaspoons chili powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon garlic powder
5 cups thinly sliced romaine
11⁄2 cups (about 8 ounces) grape tomatoes or cherry
tomatoes, halved
1⁄2 cup drained, canned no-salt-added black beans, rinsed
3 tablespoons canned chopped mild green chiles, rinsed
and drained
1⁄3 cup shredded fat-free or low-fat Cheddar cheese
2 tablespoons snipped fresh cilantro
In a large nonstick skillet, brown the ground beef and
onion over medium heat for 8 to 10 minutes, or until the
beef is not pink. Pour off and discard the drippings.
Sprinkle with the chili powder, cumin, and garlic powder.
Cook for 2 to 3 minutes.
Meanwhile, prepare the dressing (recipe follows).
To serve, place the romaine on a large platter. Top the
romaine with the tomatoes, beans, green chiles, and beef
mixture, in that order. Sprinkle with the Cheddar and
cilantro. Serve with the dressing.
Spicy Ranch Dressing
1⁄2 cup fat-free or light ranch dressing
3⁄4 teaspoon ground cumin
1⁄8 teaspoon red hot-pepper sauce
In a small bowl, whisk together the dressing ingredients.
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