Mexi Salsa Salad
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Categories: Salads, Meats
Yield: 6 servings
1 lb Lean ground beef
8 oz Process cheese spread (such
. as Velveeta); cubed
1 c Picante sauce
1 cn Chili beans in chili sauce
. (16oz) (see note)
12 c Lettuce leaves; torn
3 Tomatoes; cut into wedges
3 Green onions; thinly sliced
1 c Regular corn chips
Cilantro (chopped), sour
. cream, sliced black olives
. avocado slices and/or
. guacomole for garnish
. (optional)
Crumble the beef into a dishwasher-safe plastic colander suspended
over a 2-quart casserole. Stirring midway through cooking, microwave
on high 5 to 6 minutes. Discard the grease and transfer the beef to
the same casserole dish.
Stir the cheese into the beef. Microwave on high 1 to 2 minutes, or
until the cheese melts. Stir in the salsa and chili beans.
Microwave on high 3 minutes.
Arrange the lettuce and tomatoes among 6 large salad bowls. Top with
the beef mixture and garnish with onions and chips. Add optional
garnishes as desired. Serve immediately.
NOTE: Substitute 1 (16oz) can of pinto or kidney beans, including the
liquid, and 2 tsp chili powder for the 1 (16oz) can of chili beans in
a chili sauce.
Nutritional Information per serving: 436 calories, 16g fat, 33g
protein, 26g carbohydrates, 87mg cholesterol, 1388mg sodium, 6g
dietary fiber
** Houston Chronicle - Food section - 9 August 1995 **
Posted by The WEE Scot -- Paul MacGregor
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