Tex-Mex Taco Salad

By Pattywak

This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.

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 pinto beans, rinsed
• 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

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

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.


Tip:

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.