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Mexican Garden Salad
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1 pound ground beef
1 jar (16 ounces) thick and chunky salsa, divided
1/4 cup water
1 envelope taco seasoning
1-1/2 heads iceberg lettuce, torn
3 cups broccoli florets (about 1/2 pound)
1 small red onion, thinly sliced into rings
1 medium carrot, shredded
1 large tomato, chopped
1 can (4 ounces) chopped green chilies, drained
1/2 to 1 cup shredded cheddar cheese
1 cup (8 ounces) sour cream
Tortilla chips, optional
In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1
cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for
20 minutes; cool. In a 3- or 4-qt. glass bowl, layer vegetables in order
given. Top with chilies, beef mixture and cheese. Combine sour cream and
remaining salsa; serve with salad and tortilla chips if desired.
Yield: 6-8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |