Bueno, Muy Bueno!
June 8th, 2009
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Its summer and time to celebrate Mexican style with my quick and easy dinner recipe, the taco salad! This salad is a delicious and satisfying meal. Now you can serve up a fiesta any night of the week with this authentic but easy Mexican recipe. Serve with your family’s favorite toppings such as guacamole, jalapeno peppers, shredded cheddar cheese and salsa.
If your watching your figure, use ground turkey instead of beef and nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing. Also add fresh mango slices for a splash of color! |
Ingredients:
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1 lb. ground beef or turkey meat |
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1 can of Campbell’s Condensed Cream of Chicken Soup |
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1/2 cup water |
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1 pkg. taco seasoning mix |
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2 tbsp. chopped green chiles |
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1/2 tsp. ground cumin |
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1 can kidney beans, rinsed and drained |
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2 cups tortilla chips |
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4 cups shredded lettuce |
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1/2 cup sour cream |
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1 medium tomato, chopped (about 1 cup) |
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4 green onions, sliced (about 1/2 cup) |
Directions:
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Cook the meat in a skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 can soup, water, taco seasoning, chiles, cumin, and beans in the skillet and cook until the mixture is hot and bubbling. Heat the remaining soup in a saucepan over medium heat until it’s hot and bubbling. Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.
Moi xoxo
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