"Healthified" Taco Salad

JasiBella

75% less sat fat • 61% less fat • 60% more fiber than the original recipe—see the comparison. Don’t miss out on south-of-the-border favorites—treat yourself to Taco Salad done light. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (3 cups each)

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen® organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
High Altitude (3500-6500 ft): No change.



Nutritional Information

1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 27g % Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30%

JasiBella

75% less sat fat • 61% less fat • 60% more fiber than the original recipe—see the comparison. Don’t miss out on south-of-the-border favorites—treat yourself to Taco Salad done light. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (3 cups each)

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen® organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
High Altitude (3500-6500 ft): No change.



Nutritional Information

1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 27g % Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30%

JasiBella

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