Chalupa Salad

Yield: 4 servings

Active Time: 10 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients for Single Meal

1 - lb(s) ground beef
1 - Tbsp minced onion
1 - tsp garlic powder
1 - cup(s) red salsa
1 - 15 oz. can(s) pinto beans
1 - tsp ground cumin
1 - bag(s) spring mix lettuce
1/2 - cup(s) vinaigrette dressing
Garnish: - crushed tortilla chips**
Side: - avocado slices**
1 - gallon-size freezer baggie(s)

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Cooking Directions for Single Meal

Open, drain and rinse the can of pinto beans.
In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet. Stir in the red salsa, pinto beans and ground cumin. Combine well and bring to bubbling over medium low heat. Spoon over lettuce and add dressing.
Slice the avocado.
Serve Chalupa Salad with crushed tortilla chips garnish, and sliced avocado.

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Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Drain and let cool.
Open, drain and rinse 2 cans of pinto beans.

To each gallon-size plastic freezer baggie, add the following ingredients:

Half of the ground beef mixture
Half of the pinto beans
1 cup red salsa
1 tsp ground cumin

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to skillet and reheating.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Chalupa Salad

Printable Label Instructions

Thaw and reheat beef-bean mixture.
Serve over lettuce with crushed tortillas and avocado slices.

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