Serves: 6
Total Calories: 391
1. In a 10-inch skillet over medium-high heat, sauté beef and onion until beef is browned drain off fat.
2. Stir in water, chili powder, bouillon granules, cumin and salt. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
3. Meanwhile, in a large salad bowl, toss lettuce, tomatoes, Cheddar cheese, green onions and salt set aside.
4. Just before serving, remove meat mixture from heat. Stir in vinegar. Pour over lettuce mixture and toss. Sprinkle with chips and cheese. Serve immediately.
This Hot Tijuana Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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