Tex-Mex Taco Salad

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Eating Well's Tex-Mex Taco Salad

Makes 2 servings
Ingredients

½ cup prepared salsa
2 tablespoons reduced-fat sour cream
½ teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
½ cup canned kidney beans, rinsed (see Tips for Two)
1 teaspoon ground cumin
1 teaspoon chili powder
⅛ teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
¼ cup shredded sharp Cheddar cheese


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.
eating well Tex-Mex Taco Salad Instructions Cont.


eating well Tex-Mex Taco Salad Tips

Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
eating well Tex-Mex Taco Salad Tips Cont.


eating well Tex-Mex Taco Salad Nutrition Information

Per serving: 343 calories; 13 g fat (5 g sat, 3 g mono); 81 mg cholesterol; 26 g carbohydrate; 32 g protein; 8 g fiber; 851 mg sodium; 737 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (70% dv), Zinc (30% dv), Iron (25% dv), Potassium (21% dv).

Exchanges: 1 starch, 2 vegetable, 4 lean meat

1 Carbohydrate serving