1 pound Ground Beef (95% lean)
2 teaspoons minced garlic
1/4 cup water2 tablespoons chili powder
2 teaspoons ground cumin
1 package (10 to 12 ounces) iceberg or romaine salad mix (lettuce, red cabbage, carrots)1 cup diced tomato
1/2 cup canned black beans, rinsed, drained
1/2 cup frozen corn, defrosted, drained
1/2 cup shredded reduced-fat Cheddar cheese, (optional)
1/2 cup prepared reduced-fat or fat-free ranch dressing
1/4 to 1/3 cup Crunchy Tortilla Strips (recipe follows) or crushed baked tortilla chips (optional)
1. Brown Ground Beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder and cumin; cook and stir 1 minute to blend flavors. Cool slightly.
2. Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired.
Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into ¼-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400ºF or until crisp.
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness. Cook's Tip: To make single servings, place 1-1/2 cups salad mix, about 2/3 cup beef mixture, 1/4 cup tomato, 2 tablespoons beans, 2 tablespoons corn and 2 tablespoons cheese, if desired, in small bowl with lid. Top with 2 tablespoons dressing; close lid securely. Shake gently to combine. Top with tortilla strips, if desired.