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.
Ingredients
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1/2 cupprepared salsasee savings
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2 tablespoonsreduced-fat sour creamsee savings
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1/2 teaspooncanola oilsee savings
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1small onion , choppedsee savings
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2 clovesgarlic, mincedsee savings
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8 ounceslean ground beef or turkeysee savings
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1large plum tomato, dicedsee savings
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1/2 cupcanned kidney beans, rinsed (see Tips for Two)see savings
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1 teaspoonground cuminsee savings
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1 teaspoonchili powdersee savings
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1/8 teaspoonsalt, or to tastesee savings
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2 tablespoonschopped fresh cilantrosee savings
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4 cupsshredded romaine lettucesee savings
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1/4 cupshredded sharp Cheddar cheesesee savings
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Directions
1.
Combine salsa and sour cream in a large bowl.
2.
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.
3.
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.
Tip:
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: Calories 343, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 81 mg, Sodium 851 mg, Carbohydrate 26 g, Fiber 8 g, Protein 32 g, Potassium 737 mg. Daily Values: Vitamin A 150%, Vitamin C 70%, Iron 25%. Exchanges: Starch 1,Vegetable 2,Lean Meat 4 Percent Daily Values are based on a 2,000 calorie diet.
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