BEEF TACO SALAD

Beef Taco Salad image

This salad is a flavorful, colorful way to impress that special someone! Jan Koelleen shares it from her home in Baton Rouge, Louisiana.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

1/3 pound lean ground beef (90% lean)
1/3 cup water
3 teaspoons reduced-sodium taco seasoning
Dash hot pepper sauce
3 cups torn romaine
1/2 cup canned black beans, rinsed and drained
1/3 cup crumbled baked tortilla chip scoops (about 10 scoops)
1/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup canned diced tomatoes with mild green chilies, drained
1/2 medium ripe avocado, peeled and cubed
1/3 cup each chopped green, sweet red and yellow pepper
1/4 cup chopped red onion

Steps:

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion.

Nutrition Facts : Calories 377 calories, Fat 16g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 809mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges