- 2 cans kidney beans
- 1 clove garlic, minced
- 1/2 pound ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin, optional
- 6 French rolls, cut in half lengthwise
- 1 1/2 cups shredded lettuce (preferably green leaf or romaine)
- 3/4 cup salsa
- 6 tablespoons shredded low-fat cheddar cheese
How to Make It
Drain beans, reserving 1/4 cup of liquid in a small bowl, and rinse.
In a medium skillet, brown garlic and beef over moderate heat for approximately 5 minutes. Reduce heat to low and stir in chili powder, beans, liquid, and cumin (if desired); simmer for 3 minutes.
Hollow out the roll halves and toast lightly. Divide the shredded lettuce and the beef and bean mixture evenly among the bottom halves of the rolls; top each with 2 tablespoons of salsa and 1 tablespoon of cheddar cheese. Cover with top halves of rolls and serve.
How kids can help: Fill rolls with beef and bean mixture. Top with salsa, then with cheese; cover with top halves of rolls.