2 lbs lean ground beef
2 medium onions, finely chopped
2 medium green sweet peppers, chopped
2 16 ounce jar medium or hot salsa
2 15 - 16 ounce can black beans, rinsed and drained
1 10 ounce bag mixed salad greens
2 cups broken corn chips (optional)
1/2 cup sliced green onions
1 small tomato, chopped
Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours. Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato.
And as far as the reserved beef mixture is concerned, Southwest Fiesta Soup: Place chilled beef mixture into a large saucepan. Stir in
2 14-ounce cans reduced-sodium chicken broth
1 14-1/2-ounce can golden hominy, rinsed and drained
1-1/2 cups frozen loose-pack diced hash brown potatoes.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired.