Follow these steps for perfect results
tortilla cups
tomatillo guacamole
chilled
lean ground beef
garlic
minced
dark red kidney beans
drained
frozen whole kernel corn
taco sauce
chili powder
head lettuce
torn
tomatoes
chopped
sweet green pepper
chopped
shredded, reduced-fat sharp Cheddar cheese
shredded
green onions
thinly sliced
salsa
Prepare tortilla cups; set aside.
Prepare tomatillo guacamole; cover and chill.
In a medium skillet cook beef and garlic until beef is brown.
Drain off fat.
Stir in kidney beans, corn, taco sauce and chili powder.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Tear lettuce into pieces.
Chop tomatoes.
Chop green pepper.
Thinly slice green onions.
Assemble salads by filling tortilla cups with beef mixture, lettuce, tomatoes, green pepper, cheese, green onions, tomatillo guacamole, and salsa.
Expert advice for the best results
For extra flavor, add a dash of cumin to the beef mixture.
Serve with a dollop of sour cream or Greek yogurt.
Use a variety of colorful vegetables for visual appeal.
Everything you need to know before you start
15 minutes
The beef mixture and guacamole can be made ahead of time.
Serve in individual tortilla cups for a fun presentation.
Serve with a side of Spanish rice.
Garnish with fresh cilantro.
Pairs well with the flavors of the salad.
A crisp white wine complements the salad.
Discover the story behind this recipe
A popular Tex-Mex dish.
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