Southwestern Salad

Southestern Salad
4 Servings, about 1/ 2 cup beef mixture, 1/ 2 cup lettuce and cheese mixture each

Onions, chopped 1/2 cup
Lean ground beef 1 pound
Chilli powder 1 tablespoon
Dry oregano 2 teaspoons
Gound cumin 1/2 teaspoon
Canned kidney beans, red, drained 1 cup
Canned chickpeas, drained 1 15-ounce can
Tomato, diced 1 medium
Lettuce 2 cups
Cheddar cheese 1/2 cup

  1. Cook ground beef and onions in a large skillet until the beef no longer remains pink. Drain.
  2. Stir chili powder, oregano, and cumin into beef mixture; cook for 1 minute.
  3. Add beans, chickpeas, and tomatoes. Mix gently to combine.
  4. Combine lettuce and cheese in large serving bowl. Portion lettuce and cheese onto 4 plates. Add 1 cup of beef mixture on top of lettuce and cheese.

Note: Garbanzo bean is just another name for chickpea.

Now this sounds like a good salad. I’m not big on kidney beans, so I’d probably use black beans or chili beans instead.