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Taco Salad
Zutaten für 2 Portionen	Menge anpassen
die Zutaten:
1/3 x ca. 450 g	Regular ground beef
2 Esslöffel	Onion chopped
1 Teelöffel	flour
1 Tasse	Dried kidney beans cooked, unsalted, drained*
1/3 Tasse	Tomato puree
2 Esslöffel	Bean cooking liquid Or- water
1 Teelöffel	chilli powder
1/4 Teelöffel	Oregano leaves
1/8 Teelöffel	salt
1/8 Teelöffel	garlic powdered
2 Tasse	Lettuce torn in bite-size pieces
1 klein	Tomato (about 4 ounces) cut in chunks
1/4 Tasse	green pepper chopped
8	Cornmeal chips, crumbled (See separate recipe)
die Zubereitung:
2 servings of about 2-1/3 cups each. 406 calories per serving with bean cooking liquid, 390 calories per serving with water 1. Cook beef and onion until beef is well browned. Drain. Stir in flour 2. Stir in beans, tomato puree, bean liquid or water, and seasonings. 3. Cook over low heat until thickened-about 10 minutes. 4. Mix lettuce, tomato chunks, and green pepper. 5. To serve, place half of lettuce mixture ( about 1 - 1/2 cups) on each plate. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture. Sprinkle crumbled cornmeal chips over beef mixture. Serve immediately. place of cooked dried kidney beans; then omit salt and use water instead of bean liquid in step 2. About 365 calories per serving. * Thrifty Meals for Two: Making Food Dollars Count * Usda Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

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