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Southwest Salad

Southwest Salad

Nutrition Facts
  • cal. (kcal) 440
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 8 mins
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by 4 people
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Ingredients

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Beef Topping
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 can red kidney beans, drained and rinsed
Dressing and Salad
  • 1/4 cup chipotle mayo
  • 1/4 cup milk
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 head green leaf lettuce, trimmed, rinsed and torn into bite-size pieces
  • 1/2 each sweet red and green pepper, cored and cut into thin strips
  • 1 cup cherry tomatoes, halved
  • 1/3 cup shredded cheddar
  • 1 cup tortilla strips (such as Ortega)

Directions

Beef Topping
  1. Cook beef in a large nonstick skillet over medium heat for 5 minutes, breaking apart with a wooden spoon. Drain off excess fat. Add chili and garlic powders and cook 1 minute. Stir in beans; heat through, about 2 minutes.
Dressing and Salad
  1. In a small bowl, whisk mayo, milk, lime juice and sugar. Set aside.
  1. In a large bowl, toss lettuce, pepper strips and cherry tomatoes with dressing. Top with beef mixture, shredded cheddar and tortilla strips.

Note

  • You can substitute ground turkey, chicken or even meatloaf mix for the ground beef in these recipes.

Nutrition Information for Southwest Salad

Servings Per Recipe: 4
PER SERVING: 440 cal., 21 g total fat (7 g sat. fat), 85 mg chol., 524 mg sodium, 31 g carb. (9 g fiber), 32 g pro.

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