Mexi salsa salad

Yield: 6 servings

Measure Ingredient
1 pounds Lean ground beef
8 ounces Process cheese spread (such
\N \N . as Velveeta); cubed
1 cup Picante sauce
1 can Chili beans in chili sauce
\N \N . (16oz) (see note)
12 cups Lettuce leaves; torn
3 \N Tomatoes; cut into wedges
3 \N Green onions; thinly sliced
1 cup Regular corn chips
\N \N Cilantro (chopped), sour
\N \N . cream, sliced black olives
\N \N . avocado slices and/or
\N \N . guacomole for garnish
\N \N . (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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