| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Beef, Mexican, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra lean ground beef |
| 1 |
tb |
Chili powder |
| 1 |
cn |
Kidney beans; rinsed and drained |
| 1 |
|
Onion; chopped |
| 2 |
|
Tomatoes; chopped |
| 1 |
|
Head lettuce; torn |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
|
Avocado; chopped |
| 1 |
|
Bag tortilla chips; coarsely crushed |
| 1/2 |
c |
Catsup |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Chili powder |
INSTRUCTIONS
DRESSING
Mix together dressing ingredients and chill. Cook ground beef, drain and
mix with 1 tbsp of chili powder. Mix with remaining salad ingredients
(except chips). When ready to serve, pour dressing over salad and toss. Top
with crushed tortilla chips and serve.
Per serving: 632 Calories; 41g Fat (57% calories from fat); 34g Protein;
36g Carbohydrate; 101mg Cholesterol; 738mg Sodium
Recipe by: Marcie Craig Posted to TNT - Prodigy's Recipe Exchange
Newsletter by <ebburtis@ix.netcom.com> on Aug 11, 97
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