Taco Salad

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• olive oil or peanut oil
• 1 lb lean ground beef
• 1 onion, chopped
• 2 tablespoons homemade chili powder (, or other chili powder)
• 4 ounces no-salt-added corn or 4 ounces corn, drained and rinsed
• 1 (14 1/2 ounce) can no-salt-added stewed tomatoes, well drained
• 1 teaspoon sugar
• 1/2 teaspoon leaf oregano, crushed
• 1/4 teaspoon freshly ground black pepper
• 3 ounces extra-sharp cheddar cheese, grated
• 4 ounces no-salt-added corn chips or 4 ounces nacho chips or 4 ounces tortilla chips

Directions:

1. Heat oil in skillet.
2. Add beef and onion, breaking up beef.
3. Fry until beef is browned, then drain fat.
4. Stir in oregano, chili powder, and black pepper.
5. Mix well.
6. Stir in corn, tomatoes, and sugar.
7. Mix well.
8. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
9. Uncover and cook to the consistency you like.
10. Add cheese and corn chips, stirring until cheese melts.
11. Serve over torn lettuce and broken chips.

Reviews

[Wee Tam and The Big Huge]

Boy was this good. I used cumin instead of oregano and served it with Spanish rice.

[Guabi Guabi]

This was the second time I've made this, I skipped the sugar, added some diced red peppers, and used Double Gloucester cheese because it is a much more flavourful cheese than cheddar. I like this salad a lot because it's easy to adjust the ingredients somewhat without ruining it.

[RIchy]

Great to find 'non-packaged' seasoning in recipes, especially for those of us who prefer to go lo-salt and no-MSG! Thanks.