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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Mexican Beef Salad Recipe

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This recipe for Mexican Beef Salad is from The Oklahoma CattleWomen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef
1 small onion, chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
5 cups thinly sliced romaine
1 1/2 c. (about 8 ounces) grape tomatoes or cherry tomatoes, halved
1/2 c. drained, canned no-salt-added black beans, rinsed
3 tbsp. canned chopped mild green chilis, rinsed and drained
1/3 c. shredded fat-free or low-fat cheddar cheese
2 tbsp. snipped fresh cilantro

Spicy Ranch Dressing

1/2 cup fat-free or light ranch dressing
3/4 tsp. ground cumin
1/8 tsp. red hot-pepper sauce

In a small bowl, whisk together the dressing ingredients.
Directions:
Directions:
In a large nonstick skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes, or until the beef is not pink. Pour off and discard the drippings. Sprinkle with the chili powder, cumin, and garlic powder. Cook for 2 to 3 minutes.

Meanwhile, prepare the dressing (recipe follows).

To serve, place the romaine on a large platter. Top the romaine with the tomatoes, beans, green chilies, and beef mixture, in that order. Sprinkle with the cheddar and cilantro. Serve with the dressing.
Number Of Servings:
Number Of Servings:
4

 

 

 

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