Sunday, November 30, 2014

Sriracha Taco Salad

I love Sriracha. Love love love. The spicier the better. So it was no surprise to my husband when I made this Sriracha Chopped Taco Salad. Serve it alongside hot crusty rolls or cornbread and you've got a simple, yet delicious dinner!

Sriracha Taco Salad
Makes 10 Cups
Cal 159, Carbs 9.6, Fat 7.1, Fiber 2, Protein 13.6

16 oz lean ground beef or turkey
1 taco packet
1 tbsp. Sriracha (you can use more or less depending on your spice level)
1 cup pinto beans
1/2 cup water
1 large bagged salad
1 cup reduced fat shredded cheddar cheese
2 plum tomatoes, chopped
2 green onions, sliced
2 cups crushed tortilla chips

In a large skillet brown meat. Drain and stir in taco seasoning, beans, water, and sriracha. Let simmer for 10 minutes.

While meat is simmering, chop veggies and toss with lettuce, cheese, and tortilla chips. Top with meat. Serve with any other additonal toppings of your choice. (We like sour cream and cata,ina dressing) Enjoy!

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