Sunday, January 17, 2010

Chili Taco Salad


Its overcast and cold in Alabama today. Its a lazy Sunday. This would be a good day for Chili Taco Salad!

1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup chili sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 lb extra-lean (at least 90%) ground beef
1/2 teaspoon garlic salt
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers
1 bag (10 oz) torn mixed salad greens (6 cups)
1 medium tomato, chopped (1/2 cup)
1 cup small corn chips


DIRECTIONS


1. In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
2. In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
3. Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
4. On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.


High Altitude (3500-6500 ft): No change.d, its quick, easy and no big mess in the kitchen.
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