Lighten up this dish from All You Reader Megan Washegesic by swapping ground turkey for ground beef.
1 pound ground sirloin
1 can dark red kidney beans, drained and rinsed
1.25 packet taco seasoning mix
1 head iceberg lettuce, cored, chopped into 1-inch pieces
1/2 teaspoons small red onion, thinly sliced
4 ounces shredded Cheddar
1/2 Thousand Island dressing
1 cup crumbled nacho-flavored or plain tortilla chips
How to Make It
In a medium skillet over medium heat, brown ground sirloin, breaking up chunks with a wooden spoon, until no pink remains, 4 to 5 minutes. Stir in beans and taco seasoning. Reduce heat to low and cook, stirring occasionally, until flavors have blended, about 10 minutes. Using a slotted spoon, transfer mixture to a bowl; let cool for 10 minutes.
Toss lettuce, onion, Cheddar and salad dressing in a large bowl. Toss in meat mixture until just combined. Divide salad among 6 plates, top with crumbled chips and serve.
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