Easy Taco Salad
This is a casual main-dish salad with all of those tasty Mexican flavors in one bowl...including the corn chips.
1 tablespoon vegetable or olive oil
1 pound lean ground beef
1 tablespoon chili powder
1/2 teaspoon cumin
Salt and cayenne pepper, to taste
1/4 cup taco sauce (any favorite commercial brand)
2 cups Randall Pinto Beans, drained and rinsed
1 medium head iceberg lettuce, cut into quarters and shredded
1 cup thinly sliced green onions
1 1/2 cups (6 ounces) shredded mild cheddar cheese
1 cup halved cherry tomatoes
3 cups small corn chips
Extra taco sauce
Sour cream
Heat the oil in a heavy skillet. Crumble in the ground beef and cook, stirring, until all of the red is gone.
Season with the chili powder and cumin.
Stir in the taco sauce and stir until hot and bubbly.
Add the beans and cook just until beans are heated through.
Add salt and cayenne to taste. (A very small dash of cayenne unless you want it to be very spicy.)
Note: This mixture may be cooked ahead and reheated in the microwave just before assembling the salad.
To assemble the salad:
Toss together the shredded lettuce, onions and cheese and tomatoes in a large bowl.
Just before serving toss in the warm beef and bean mixture; then the corn chips.
Pass the extra taco sauce and sour cream to spoon over the salad after it is served.
6 to 8 servings
Cherry tomatoes should always be cut in half before adding them to a salad. They are not only easier to eat, but taste better.