Tex-Mex Taco Salad
Recipe from EatingWell

This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.

Tex-Mex Taco Salad

by 7  people

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  • 1/2  cup 
    prepared salsa
  • 2   tablespoons 
    reduced-fat sour cream
  • 1/2  teaspoon 
    canola oil
  • 1   
    small onion , chopped
  • 2   
    cloves garlic, minced
  • 8   ounces 
    lean ground beef or turkey
  • 1   
    large plum tomato, diced
  • 1/2  cup 
    canned kidney beans, rinsed (see Tips for Two)
  • 1   teaspoon 
    ground cumin
  • 1   teaspoon 
    chili powder
  • 1/8  teaspoon 
    salt, or to taste
  • 2   tablespoons 
    chopped fresh cilantro
  • 4   cups 
    shredded romaine lettuce
  • 1/4  cup 
    shredded sharp Cheddar cheese
Combine salsa and sour cream in a large bowl.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
Nutrition information
Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 81, sat. fat (g) 5, carb. (g) 26, Monosaturated fat (g) 3, fiber (g) 8, pro. (g) 32, vit. A (IU) 7288.53, vit. C (mg) 41.33, sodium (mg) 851, Potassium (mg) 737, iron (mg) 4.5, Vegetables () 2, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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