TEX-MEX TACO SALAD

TEX-MEX TACO SALAD image

Yield 2

Number Of Ingredients 14

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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

Steps:

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. Nutrition Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium Exchanges: 1 starch, 2 vegetable, 4 lean meat