Warm Mexican Chopped Salad Recipe

Name: Warm Mexican Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1 pound Lean Ground Beef; 1 Tablespoon Tomato Paste; 2 teaspoons Chili Powder; 1 teaspoon Cumin; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1/4 cups Water; 1/2 heads Red Cabbage, Cored And Thinly Sliced; 5 whole Radishes, Halved And Sliced; 3/4 cups Scallions, Sliced; 1/2 cups Fresh Cilantro, Chopped; 1 whole Lime, Zest And Juice; 1 Tablespoon Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Pepper; 15 ounces, weight Pinto Beans, Drained And Rinsed

Servings: persons

2 teaspoons Olive Oil
1 pound Lean Ground Beef
1 Tablespoon Tomato Paste
2 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoons Pepper
1/4 cups Water
1/2 heads Red Cabbage, Cored And Thinly Sliced
5 whole Radishes, Halved And Sliced
3/4 cups Scallions, Sliced
1/2 cups Fresh Cilantro, Chopped
1 whole Lime, Zest And Juice
1 Tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoons Pepper
15 ounces, weight Pinto Beans, Drained And Rinsed

1
Place a skillet over medium heat and add the olive oil.
2
Crumble the ground beef into the pan with the oil and cook, stirring to break up the meat, for 5-7 minutes until the beef is browned and almost cooked through.
3
Stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef.
4
Add the water to the beef, bring the mixture to a simmer and cook for another 2-3 minutes until the water has been absorbed and the spices are fragrant.
5
For the salad, in a large bowl, toss the red cabbage with the radishes, scallions, and cilantro.
6
Add the lime zest, lime juice, olive oil, salt, pepper, and pinto beans and mix everything together.
7
Gently toss the beef into the salad mixture.
8
Serve over creamy avocado rice (see my recipe box).

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1 pound Lean Ground Beef, 1 Tablespoon Tomato Paste, 2 teaspoons Chili Powder, and more.

Yes, Warm Mexican Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Mexican Chopped Salad

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