Tex-Mex Taco Salad

 Tonight's dinner was not super impressive by any means. It was just ok. I actually don't really know what to say about it. Uninspiring. We make a different taco salad that we like much better so I think we will stick with that from now on. 3 out of 5 stars and just kind of average. Prove me wrong if you like.

 

Source: Eating Well

Serves: 2

Ingredients

• 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

Directions

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.

Amount Per Serving

Calories: 343

Fat: 13 g

Cholesterol: 81 mg

Sodium: 851 mg

Carbohydrate: 26 g

Fiber: 8 g

Protein: 32 g