Warm Mexican Chopped Salad

• 2 teaspoons Olive Oil
• 1 pound Lean Ground Beef
• 1 Tablespoon Tomato Paste
• 2 teaspoons Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/4 cups Water
• 1/2 heads Red Cabbage, Cored And Thinly Sliced
• 5 whole Radishes, Halved And Sliced
• 3/4 cups Scallions, Sliced
• 1/2 cups Fresh Cilantro, Chopped
• 1 whole Lime, Zest And Juice
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 15 ounces, weight Pinto Beans, Drained And Rinsed

1. Place a skillet over medium heat and add the olive oil.
2. Crumble the ground beef into the pan with the oil and cook, stirring to break up the meat, for 5-7 minutes until the beef is browned and almost cooked through.
3. Stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef.
4. Add the water to the beef, bring the mixture to a simmer and cook for another 2-3 minutes until the water has been absorbed and the spices are fragrant.
5. For the salad, in a large bowl, toss the red cabbage with the radishes, scallions, and cilantro.
6. Add the lime zest, lime juice, olive oil, salt, pepper, and pinto beans and mix everything together.
7. Gently toss the beef into the salad mixture.
8. Serve over creamy avocado rice (see my recipe box).

olive oil, ground beef, tomato paste, chili powder, cumin, paprika, garlic, salt, pepper, water, red cabbage, scallions, fresh cilantro, lime, olive oil, salt, pepper, beans

Taken from tastykitchen.com/recipes/main-courses/warm-mexican-chopped-salad/ (may not work)