Southwest Salad
4 servings
Beef Topping
1 pound ground beef
2 teaspoons chili powder
1 teaspoon garlic powder
1 can red kidney beans, drained and rinsed
Dressing and Salad
1/4 cup chipotle mayo
1/4 cup milk
2 tablespoons lime juice
1 teaspoon sugar
1 head green leaf lettuce, trimmed, rinsed and torn into bite-size pieces
1/2 each sweet red and green pepper, cored and cut into thin strips
1 cup cherry tomatoes, halved
1/3 cup shredded cheddar
1 cup tortilla strips (such as Ortega)
Beef Topping
1. Cook beef in a large nonstick skillet over medium heat for 5
minutes, breaking apart with a wooden spoon. Drain off excess fat. Add
chili and garlic powders and cook 1 minute. Stir in beans; heat
through, about 2 minutes.
Dressing and Salad
2. In a small bowl, whisk mayo, milk, lime juice and sugar. Set aside.
3. In a large bowl, toss lettuce, pepper strips and cherry tomatoes
with dressing. Top with beef mixture, shredded cheddar and tortilla
strips.
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