chile taco salad

Name: Chile Taco Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup(s) thick and chunky salsa; 1/2 cup(s) chili sauce; 1 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) garlic salt; 1 pound(s) extra lean ground beef; 1 can(s) mexicorn (whole kernel corn with red and green peppers); 1 package(s) (10 oz) torn mixed salad greens; 1 medium tomato, chopped; 1 cup(s) small corn chips

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Sharon Whitley

Houston, TX

Updated on Aug 4, 2014

Quick and easy, this dish is also low fat. As a working person, I am always looking for easy after work. My husband likes this one. We like to add some avocado on top.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/2 cup thick and chunky salsa
1/2 cup chili sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 pound extra lean ground beef
1 can mexicorn (whole kernel corn with red and green peppers)
1 package (10 oz) torn mixed salad greens
1 medium tomato, chopped
1 cup small corn chips

How To Make chile taco salad

Step 1

In small bowl, combine salsa, chili sauce, cumin and chili powder; mix well and set aside.

Step 2

In 12 inch skillet, break up ground beef; sprinkle with garlic salt. Cook over medium heat for 5-7 minutes, or until beef is thoroughly cooked, stirring frequently Drain.
Step 3

Add corn and 1/4 cup of the salsa mixture; cook and stir for 1 minute.
Step 4

On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup chips. Drizzle with any remaining salsa.
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