Salad and Salad Dressing Recipes
Bow Ties Mexicana
Yield: 6 to 8 servings
Ingredients
- 1/2 pound (2 cups) dried pasta bow ties (or spirals, wheels, medium shells, elbow macaroni)
- 1/2 pound lean ground beef
- 1 (16 ounce) can pinto beans or 1 (15 1/2 ounce) can kidney beans, drained
- 1 teaspoon salt
- 1/8 teaspoon ground cumin
- 2 medium tomatoes, seeded and chopped
- 2 (8 ounce) cans whole kernel corn, drained
- 1 small green bell pepper, seeded and chopped
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/2 cup sliced green onions
- 1 cup low-fat plain yogurt
- 1/2 cup bottled red salsa
- 1 cup broken tortilla chips
Instructions
- Cook bow ties according to package directions, drain, cover with cold water and set aside.
- In medium skillet, brown ground beef.
- Add beans, salt and cumin; heat through and drain.
- Drain cooled bow ties and place in large bowl. Combine with meat mixture, tomatoes, corn, green pepper, cheese and onions.
- In small bowl combine yogurt and salsa. Add to salad mixture; toss to coat.
- Cover and chill thoroughly.
- Before serving, garnish with tortilla chips.