Spice up your dinner with this Mexican favorite!
Ingredients
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1 lb.
ground beef
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1
large onion (chopped (about 1 cup))
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3 Tbsp.
chili powder
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1 15 oz. can
Joan of Arc ® Spicy Chili Beans (undrained)
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1 15 oz. can
Joan of Arc ® Garbanzo Beans (undrained)
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1 6 oz. can
B&G ® Large Pitted Ripe Olives (drained, chopped)
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1 head
iceberg lettuce (coarsely chopped)
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8 oz.
Sharp Cheddar cheese (shredded)
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2
medium tomatoes (coarsely chopped)
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4 oz.
corn tortilla chips (coarsely broken (about 32 chips))
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1/2 cup
mayonnaise
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1/4 cup
Ortega ® Thick & Smooth Taco Sauce-Medium
Directions
Prepare dressing; set aside. In large, non-stick skillet over medium-high heat, cook ground round and onion, stirring to break up meat, until meat is browned and all pan juices evaporate. Stir in chili powder; stirring constantly, 1 minute. Stir in beans with liquid and olives; simmer, uncovered, 10 minutes to blend flavors. Meanwhile, in large bowl, toss lettuce, cheese, tomatoes and broken tortilla chips. Spoon salad mixture onto 8 large plates. Spoon warm beef mixture evenly over salads. Drizzle with dressing. Garnish with additional tortilla chips, if desired. Serve immediately. Makes 8 main-dish servings. Dressing: In small bowl, whisk mayonnaise and taco sauce until blended. For a creamier salad, dressing mixture may be doubled.