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. Yield: 4 servings. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
