Mariachi Taco Salad

June 03, 2013

131

Cold, crisp iceberg lettuce meets spiced just right ground beef. Add that to a crunchy tortilla bowl or chips and summer fresh guacamole and you will start to hear the mariachi band playing.

1 recipe tortilla cups (see complimentary recipe) or a handful of blue corn tortilla chips
8 oz lean ground beef
1 clove minced garlic
1 15 oz can red kidney beans, rinsed and drained
1 8 oz jar taco sauce
3/4 cup frozen, whole kernel corn
1 Tbsp chili powder
6 cups shredded iceberg lettuce
2 medium tomatoes, chopped
2 Tbsp sliced black olives
1 generous spoonful of guacamole (see complimentary recipe)
3/4 cup shredded cheddar cheese
sour cream (optional)
taco sauce or salsa (optional)

Prepare tortilla cups (if using) and set aside. In a medium skillet cook ground beef and garlic until juices run clear. Drain off fat. Stir in kidney beans, taco sauce, corn and chili powder. Bring to boiling; reduce heat. Cover and simmer for ten minutes. Meanwhile, in a large bowl combine lettuce and tomatoes. To serve, divide lettuce among tortilla cups or spread tortilla chips on the bottom of a place and top with lettuce. Top each serving with some of the meat mixture. Sprinkle with cheese and top with black olives, fresh guacamole or any additional toppings.

Nutritions

Calories
239

Sodium
309mg
12% DV

Fat
14g
21% DV

Protein
16g
33% DV

Carbs
10g
3% DV

Fiber
3g
12% DV