Ingredients
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup chili sauce
1
teaspoon ground cumin
1
teaspoon chili powder
1
lb extra-lean (at least 90%) ground beef
1/2
teaspoon garlic salt
1
can (11 oz) whole kernel corn, red and green peppers
1
bag (10 oz) torn mixed salad greens (6 cups)
1
medium tomato, chopped (1/2 cup)
1
cup small corn chips
Preparation
In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.
