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Chili Taco Salad
Chili Taco Salad
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Serve a sassy, family-pleasing taco salad in just 15 minutes.
Prep Time:
15 Min
Total Time:
15 Min
Makes:
4 servings (3 cups each)
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RECIPE
TIPS
REVIEWS (
1
)
NUTRITIONAL INFO
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) 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.
High Altitude (3500-6500 ft):
No change.