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Taco Salad

Taco Salad

Calories 394 (24% from fat)
Fat 10 gram
Saturated Fat 3.3 gram
Trans Fat 0 gram
Cholesterol 46 mg.
Sodium 368 mg.
Carb. 46 gram
Fiber 10 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 30 gram

Ingredients


1 tsp. Canola oil

1 medium onion (about 1 cup), chopped

1 green bell pepper, seeds removed and chopped

3 tsp. garlic cloves, minced

1 lb. 93% lean ground beef

4 tsp. ground cumin

4 tsp. chili powder

1 can (16 oz.) reduced sodium dark red kidney beans, drained and rinsed

2 medium ripe tomatoes (2 cups), chopped and divided

8 oz. salsa
(We used Newman's Own Mild Salsa.)

1/2 head of romaine lettuce, washed, drained and shredded

4 servings (9 chips per serving) of baked tortilla chips, broken
(We used Baked Tostitos Scoops.)

1 cup. lowfat sharp cheddar cheese, shredded

8 Tbsp. fat free sour cream

Optional

hot peppers (for spice)

cilantro


1. Warm a non-stick pan over medium-high heat. Add the oil, onions and green pepper. Stir frequently until onion starts to brown, about 3 minutes. Add garlic and cook another minute. Mix the hamburger in, stirring frequently until meat is thoroughly cooked, brown and crumbling (about 5-6 minutes).

2. Add the cumin, chili powder, kidney beans and 1 cup of the tomatoes. Stir together until thoroughly mixed and cook for 2 more minutes. Remove from the heat and stir in the salsa.

3. Mix together the taco meat, lettuce and broken tortilla chips. Divide into equal serving sizes and top each serving with cheese, sour cream and the remaining fresh tomatoes.

Yield: 6 Servings - If you're looking for higher calories you can also make just 4 servings.


 Taco Salad

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