Menu Enter a recipe name, ingredient, keyword...


Southwest Salad


Google Ads
Rate this recipe 4/5 (1 Votes)
Southwest Salad 0 Picture


  • Beef Topping
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 can red kidney beans, drained and rinsed
  • Dressing and Salad
  • 1/4 cup chipotle mayo
  • 1/4 cup milk
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 head green leaf lettuce, trimmed, rinsed and torn into bite-size pieces
  • 1/2 each sweet red and green pepper, cored and cut into thin strips
  • 1 cup cherry tomatoes, halved
  • 1/3 cup shredded cheddar
  • 1 cup tortilla strips (such as Ortega)


Servings 4


Step 1

Beef Topping

1. Cook beef in a large nonstick skillet over medium heat for 5 minutes, breaking apart with a wooden spoon. Drain off excess fat. Add chili and garlic powders and cook 1 minute. Stir in beans; heat through, about 2 minutes.
Dressing and Salad

2. In a small bowl, whisk mayo, milk, lime juice and sugar. Set aside.

3. In a large bowl, toss lettuce, pepper strips and cherry tomatoes with dressing. Top with beef mixture, shredded cheddar and tortilla strips.


Review this recipe