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.
Prep Time: 30 mins
Total Time: 30 mins
see savings1/2 cupprepared salsa
see savings2 tablespoonsreduced-fat sour cream
see savings1/2 teaspooncanola oil
see savings1small onion , chopped
see savings2cloves garlic, minced
see savings8 ounceslean ground beef or turkey
see savings1large plum tomato, diced
see savings1/2 cupcanned kidney beans, rinsed (see Tips for Two)
see savings1 teaspoonground cumin
see savings1 teaspoonchili powder
see savings1/8 teaspoonsalt, or to taste
see savings2 tablespoonschopped fresh cilantro
see savings4 cupsshredded romaine lettuce
see savings1/4 cupshredded sharp Cheddar cheese
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.
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) 7289, vit. C (mg) 41, sodium (mg) 851, Potassium (mg) 737, iron (mg) 5, Vegetables () 2, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet