Here’s a great one for a warm day! Almost no real cooking involved aside from like 10 minutes of cooking the chopped meat! Also, its really good!
Quick Taco Salad (from Cooking Light)
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Method:
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
I am an art teacher by day and food adventurer by night! I cook for my husband and I about five nights a week, its my way of relaxing! My hobbies include food, watching Man vs Food, travelling to where Adam Richman has eaten and eating there too, and reading. Also, COFFEE. I hope this blog is amusing to more than just me!
