Chili Taco Salad Recipe

[turtle22]

Chili Taco Salad


Ingredients


6 large whole wheat tortillas
1½ lbs (750 g) lean ground beef, browned and drained
1 pouch Lipton Recipe Onion Soup Mix
1½ tbsp chili powder
1 tsp ground cumin
2 garlic cloves, minced
1½ cups water
1 can (19 oz/540 mL) red kidney beans, rinsed and drained
1 green or red pepper, seeded and diced
1 cup Ragú® Original Pasta Sauce
1 bag (340 g) of mixed lettuce
1 medium tomato, diced
½ cup grated cheddar cheese (optional)

Instructions

Preheat oven to 350° F (180°C).

*To make tortilla bowls for the salad, place each tortilla into a metal or oven-proof bowl (approximately 7 ½ inch (19 cm) wide x 2 ½ inches (9 cm) high). Bake tortillas for 15 minutes. Let cool for 5 minutes.

In 12-inch (30 cm) skillet, brown ground beef; drain. Add soup mix, chili powder, cumin and garlic. Stir for 1 minute. Stir in water, beans, peppers and pasta sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 15-20 minutes.

Place tortilla bowls onto individual plates and fill evenly with lettuce and tomatoes. Top with chili mixture and a little grated cheddar cheese if desired.