Mexican Beef Salad - KOTA Territory News

Mexican Beef Salad

Mexican Beef Salad

  

From the American Heat Association Fast & Flavorful Beef

Heart-Healthy Recipe Collection

1       pound lean ground beef (95% lean)

1       small onion

2       teaspoons chili powder

½      teaspoon ground cumin

½      teaspoon garlic powder

5       cups thinly sliced romaine lettuce

1 ½   cups (about 8 ounces) grape or cherry tomatoes - halved

½      cup drained, canned no-salt-added black beans, rinsed

3       tablespoons canned chopped mild green chiles rinsed & drained

1/3    cup shredded fat-free or low-fat cheddar cheese

2       tablespoons snipped fresh cilantro

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and iron.  Only 292 calories!

  

Spicy Ranch Dressing

½      cup fat-free or light ranch dressing

¾      teaspoon ground cumin

1/8    teaspoon red hot-pepper sauce

                       

 

1)     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.  Stir and cook for 2 to 3 minutes.

2)     Meanwhile whisk the Spicy Ranch Dressing ingredients together in a small bowl until well blended. Set aside.

To serve, place the romaine on a large platter. Top the romaine with the tomatoes, black beans, green chiles, and beef mixture - in that order.  Sprinkle with the cheddar cheese and cilantro.  Serve with the dressing.