Chili Taco Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve a sassy, family-pleasing taco salad in just 15 minutes.
Ingredients
- 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) 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
Instructions
- In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
- 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.
- Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
- 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.
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