Quick Taco Salad (Cooking Light)
Quick Taco Salad
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Yield: 4 servings
CALORIES 332 (30% from fat); FAT 11.1g (sat 4.8g,mono 3.5g,poly 0.9g); IRON 5.6mg; CHOLESTEROL 68mg; CALCIUM 348mg; CARBOHYDRATE 28.5g; SODIUM 908mg; PROTEIN 32g; FIBER 6.3g
Cooking Light, OCTOBER 1999
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Yield: 4 servings
CALORIES 332 (30% from fat); FAT 11.1g (sat 4.8g,mono 3.5g,poly 0.9g); IRON 5.6mg; CHOLESTEROL 68mg; CALCIUM 348mg; CARBOHYDRATE 28.5g; SODIUM 908mg; PROTEIN 32g; FIBER 6.3g
Cooking Light, OCTOBER 1999
0
Replies
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Quick Taco Salad
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Yield: 4 servings
CALORIES 332 (30% from fat); FAT 11.1g (sat 4.8g,mono 3.5g,poly 0.9g); IRON 5.6mg; CHOLESTEROL 68mg; CALCIUM 348mg; CARBOHYDRATE 28.5g; SODIUM 908mg; PROTEIN 32g; FIBER 6.3g
Cooking Light, OCTOBER 1999
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Mmm thank you that sounds awesome!0
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I just saw a recipe that was similar in our local paper today. It was taco meatball sandwiches and you mix everything in the meatball even the crunched up chips and you can bake the meatballs. Also I think the recipe called for ground turkey. You put 3 meatballs on a hotdog bun and top with salsa. I will try to find the recipe but I believe it was only 250 cal. I love anything "taco".0
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Sounds yummy.....love taco salad!:drinker:0
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