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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I love a good hearty salad for lunch and this one is loaded with fiber, protein and flavor. Using this recipe I was able to get my granddaughters to eat their salad. They love the mild salsa as a salad dressing, and the salad served in a taco bowl so they can eat the bowl too! Ingredients:
1 lb lean ground beef |
1/2 cup onion, chopped very fine |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1/2 teaspoon cumin |
1 cup canned black beans, drained and rinsed, if you do not like black beans use red kidney beans |
1 cup canned chick-peas, drained and rinsed |
1 medium tomato, diced |
2 cups lettuce |
1/2 cup shredded cheddar cheese |
salsa (your favorite) |
sour cream |
guacamole |
Directions:
1. Brown ground beef and onion in skillet over medium heat until meat is no longer pink, about 10 to 15 minutes.
2. Drain, return to pan and stir in chili powder, oregano, and cumin.
3. Cook for one minute.
4. Remove from heat.
5. Mix in beans, chickpeas, and tomato.
6. Portion lettuce onto serving plates, or taco bowls.
7. Top with Meat mixture.
8. Next top with grated cheese.
9. We use the salsa as a dressing, and dollops of sour cream and guacamole.
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