Skip to main content

Posts

Showing posts from 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 sals

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 sals