Bean salad with ground beef, tomato dressing and chips

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 22 G., saturated fats G., proteins 29 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.

This salad is simple: chili-spiced beef, sharp cheddar, green vegetables, and a tomato-lime dressing, topped with corn chips. With its vibrant flavor and richness, it's sure to satisfy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

2 heads romaine lettuce, leaves torn
1/2 tbsp. grated cheddar
60g corn tortilla chips (about 32 chips)

Meat sauce with beans

350 g lean ground beef
450 gr. black beans, without liquid
2 cloves garlic, crushed
1 tbsp chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water

Tomato dressing

4 medium tomatoes, diced
2 tbsp. l. olive oil
2 tablespoons fresh lime juice
1/2 tsp salt
1/4 teaspoon black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: black beans, ground beef, romaine lettuce, tomatoes, chili seasoning, lime juice, cheddar cheese, pita chips

Cooking the dish according to the recipe:

To cook meatHeat a large skillet over medium heat. Add the ground beef and cook until no longer pink, stirring occasionally and breaking up any lumps with a spoon. Add the garlic and beans and cook for another 2 minutes.

Add chili powderAdd the cayenne pepper and water and simmer, stirring, until the spices dissolve and the liquid is absorbed. Remove from the heat and let the meat sauce cool slightly. It can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
To make tomato dressingIn a medium bowl, combine the tomatoes (with their juice), oil, and lime juice. Season with salt and pepper. The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce leaves in each lunch box. Top with 1 cup of meat sauce and 2 tablespoons of cheese. In a separate container, tightly seal 3/4 cup of tomato dressing. Place everything in the lunch box and place 8 tortilla chips in the designated compartment. Just before eating, pour some of the tomato dressing over each serving of lettuce and top with crumbled tortilla chips.

You can read a short note about it, What to fill lunch boxes with.