Tijuana Taco Salad Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Chili powder | 2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Head of lettuce | 1 Large | |
| Tomatoes | 3 Medium, cut into wedges | |
| 3/4 cup shredded low-calorie process cheese product | ||
Directions
Cook ground beef and onion till beef is browned; drain.
Stir Inundrained tomatoes, chili powder, garlic powder, salt, cumin, and pepper.
Bring to boil; simmer till most of the liquid evaporates, stirring occasionally.
Line 6 individual salad bowls with large lettuce leaves; tear remainder of lettuce into bite-size pieces and divide among salad bowls.
Spoon beef mixture onto lettuce, Arrange the tomato wedges atop; sprinkle with shredded cheese
Stir Inundrained tomatoes, chili powder, garlic powder, salt, cumin, and pepper.
Bring to boil; simmer till most of the liquid evaporates, stirring occasionally.
Line 6 individual salad bowls with large lettuce leaves; tear remainder of lettuce into bite-size pieces and divide among salad bowls.
Spoon beef mixture onto lettuce, Arrange the tomato wedges atop; sprinkle with shredded cheese
Chef
