02
April
2019
|
03:47 PM
Europe/Amsterdam

April Recipe of the Month: Super Taco Salad

Mexican food can sometimes have a reputation of being heavy, greasy and covered with cheese, but that doesn’t have to be the case. Traditional Mexican and Tex-Mex cuisine is full of Free Food staples, including lean beef, chicken, seafood, rice, vegetables, and spices.

Here’s a satisfying, hearty Food Optimizing take on a Tex Mex classic. Your family and friends will love the bold flavors and the cheesy topping. Dig in!

 - 35 minutes

 - Serves 4

The perfect cooling side or dessert to this spicy salad would be ice-cold chunks of pineapple sprinkled with with a little cinnamon. If it's strawberry season, toss some of those in as well.

 

Ingredients

  • Cooking spray*

  • 1 lb. 95% lean lean ground beef

  • 2 Tbsp. chili powder

  • 1 tsp. ground cumin

  • 1 (15-oz.) drained can black beans

  • 1 each medium red and green bell peppers, seeded and coarsely chopped

  • ½ large sweet onion, thinly sliced

  • 1 large tomato, cored and cut into ½” chunks

  • ⅓ cup coarsely chopped pickled jalapeno slices

  • 6 cups crisp mixed greens

  • 4 oz. shredded Mexican-style cheese blend

  • Lime wedges, to serve

  • *Up to 10 short sprays of any cooking spray are Free.

Method

  1. Spray a 12” nonstick skillet with cooking spray* and place over medium heat. Crumble in the beef. Let it sit undisturbed for 1 minute, then cook, stirring often, for about 6 minutes or until the pink color is gone.
  2. Add the chili powder and cumin and mix well. Stir in the beans, bell peppers and onion. Cook for another 5 minutes, stirring occasionally, until the beans are heated through and the vegetables are crisp-tender. Stir in the tomatoes and jalapenos, then remove from the heat.
  3. Place the mixed greens in a large, shallow serving bowl, then spoon the beef mixture on top and sprinkle with the cheese and serve with lime wedges.