Quick Taco Salad
- 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
- 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.
- Whether you're pairing this with a refreshing glass of sparkling water or a margarita, this salad is the perfect go-to quick meal for satisfying a Mexican craving. Pair with a lime and cilantro rice or quinoa.
ground round, pepper, bottled salsa, fresh cilantro, romaine lettuce, tomato, cheddar cheese, tortilla chips, green onions
Taken from www.myrecipes.com/recipe/quick-taco-salad (may not work)