Chili Taco Salad

(7)
  1 reviews
  • 15 min prep time
  • 15 min total time
  • 10 ingredients
  • 4 servings

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™ SteamCrisp® 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. 1 In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
  2. 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. 3 Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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