Southwest Salad

Southwest Salad
Southwest Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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.

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