Taco Salad

• 4 ozground beef
• 1 1/2 tspground cumin, optional
• 1 tbspchili powder
• to taste kidney beans, dry-cooked or canned, drained
• to taste pinto beans, dry-cooked or canned, drained
• 1/2 headromaine lettuce, torn
• 1 yellow onion, diced
• 2 tomatoes, cut up
• 1 cancorn, 15.2 oz, drained
• 1/2 cupcheddar cheese, shredded
• 2 cupstortilla chips, broken
• 1/2 cupgreek yogurt
• 1/2 cupsalsa, chunky

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Brown ground beef in a skillet and drain any fat.

3. 3

   Add beans, cumin, and chili powder and heat through.

4. 4

   Toss lettuce, tomatoes, onion, and cheese in large bowl.

5. 5

   Spoon on meat and bean mixture and top with broken tortilla chips.

6. 6

   Prepare dressing by mixing yogurt and salsa. Serve on the side of the salad

7. 7

   Refrigerate leftovers within two hours.