FOR THE MEAT:
lean ground beef (90 percent lean or higher)
cloves garlic, minced
can (15.5 ounces) black beans, rinsed and drained
FOR THE DRESSING:
medium tomatoes, diced
extra-virgin olive oil
FOR THE SALAD:
romaine lettuce hearts, chopped
shredded reduced-fat Cheddar cheese
baked corn tortilla chips (about 32 chips)
- Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne, and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
- Mix the dressing ingredients in a bowl.
- Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with cheese. Spoon the dressing over each salad and crush tortilla chips on top.
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