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Chili Taco Salad
Author: Homebasics
Time:
40 minutes
Difficulty:
easy
Serving Size:
6 servings
Ingredients:
11/2 lbs lean ground beef 750 g

1 pouch Lipton Recipe Onion Soup Mix 1 pouch

11/2 tbsp chili powder 22 mL

1 tsp ground cumin 5 mL

2 garlic cloves, minced 2

11/2 cups water 375 mL

1 can red kidney beans, rinsed and drained (19 oz/540 mL) 1 can

1 red pepper, seeded and diced 1

1 cup Ragu Pasta Sauce, any flavour 250 mL

6 large whole-wheat tortillas 6

1 bag mixed lettuce 340 g

1 medium tomato, diced 1

1/2 cup grated Cheddar cheese 125 mL
Instructions:
Preheat the oven to 350° F (180° C). In a 12-inch (30 cm) skillet, brown the beef; drain. Stir in the soup mix, chili powder, cumin and garlic and cook for 1 minute. Stir in the water, beans, pepper and pasta sauce and bring to a boil over high heat. Reduce the heat to low and simmer, covered, stirring occasionally, for 15 to 20 minutes.

Meanwhile, press each tortilla into individual metal or oven-proof bowls and bake for 15 minutes. Let cool for 5 minutes.

To serve, place a tortilla bowl on a plate, fill with lettuce and tomatoes. Top with chili and grated cheese.
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