Spicy Taco Salad

Hum-drum salads got ya down? Spice up your sleepy tastebuds with this zippy Mexican inspired salad. ...MORE + LESS -

1 lb (500 g) lean ground beef

3 2/3 cups (900 mL) hot water

1 pkg (210 g) Hamburger Helper* Chili Macaroni

1 tbsp (15 mL) chili powder

1/2 tsp (2 mL) dried oregano leaves

1/4 tsp (1 mL) red pepper sauce

1 large garlic clove, crushed

1/2 tsp (2 mL) ground cumin, if desired

1/8 tsp (0.5 mL) ground red pepper (cayenne), if desired

6 cups (1.5 L) shredded lettuce

2 medium tomatoes, chopped 1 medium green pepper, chopped

1/3 cup (75 mL) sliced green onion

1/4 cup (50 mL) sliced ripe olives

1 can (114 mL) Old El Paso* Chopped Mild Green Chiles

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1

Cook beef in large skillet over medium-high heat, stirring occasionally, until brown; drain.
2

Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and cayenne pepper. Heat to boiling, stirring occasionally.
3

Reduce heat; cover and simmer 15 minutes, stirring occasionally.
4

Uncover and cook 5 minutes longer. Cool 5 minutes.
5

Mix remaining ingredients in large bowl. Add beef mixture; toss.
6

Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled.

Tip: Crumbled tortilla chips, freshly chopped cilantro and a wedge of lime would be perfect garnishes for this brilliantly colourful lip-smacking salad.