Dinner Classics Recipe of the Week

Posted January 1st, 2005 by webmaster

Aug 31-Sep 6: Mexican Salad

This main course salad is a treat served in Tortilla Bowls. If you're strapped for time, toss the salad with broken-up tortilla chips and serve individual portions on brightly coloured plates.

1 tsp. Cooking oil
1/2 lb. Lean ground beef

1/2 cup Water
4 tsp. Taco seasoning mix, stir before measuring

4 cups Shredded iceberg lettuce, lightly packed
19 oz. Can of pinto beans, rinsed and drained
1 Medium tomato, diced
1 Small red pepper, diced
1 cup Very thinly sliced red onion

6 Tortilla Bowls (see below)

CHILI DRESSING
1/2 cup Plain yogurt
1/2 cup Light sour cream
3 tbsp. Chili sauce
1/2 tsp. Onion powder
1/4 tsp. Salt
1/8 tsp. Garlic powder

Heat cooking oil in medium frying pan on medium. Add ground beef. Scramble-fry for about 10 minutes until no longer pink. Drain.

Add water and taco seasoning. Stir. Reduce heat to medium-low. Cook, uncovered, for about 5 minutes, stirring occasionally, until liquid is evaporated. Cool. Transfer to large bowl.

Add next 5 ingredients. Toss.

Spoon salad into Tortilla Bowls.

Chili Dressing: Combine all 6 ingredients in small bowl. Makes about 1 1/4 cups (300 mL) dressing. Drizzle over each salad. Serves 6.

1 serving: 243 Calories; 6.9 g Total Fat (3 g Mono, 0.9 g Poly, 3.4 g Sat); 25 mg Cholesterol; 32 g Carbohydrate; 6 g Fibre; 15 g Protein; 613 mg Sodium

Tortilla Bowls: Grease the bottom and outside of an ovenproof 2 cup (500 mL) liquid measure. Invert onto a baking sheet. Press a 7 1/2 inch (19 cm) diameter flour tortilla over the bottom and side of the liquid measure. Bake in a 325°F (160°C) oven for 7 to 10 minutes, pressing the tortilla against the measure occasionally, until brown spots appear. Makes 1 tortilla bowl.

Source: Company's Coming