Tex-Mex Beef and Vegetable Salad

By Beszhak

Good combination of slight spicy but also tart tasting salad

Per serving about 1 3/4 cups

334 calories
6g fat
1162 mg sodium
45g carbs
14g fiber
27g protein

Point Plus Value = 8

Ingredients

• 3/4 lbs of lean ground beef (7% fat or less)
• 2 Tsp chili powder
• 1/2 Tsp of salt
• 1/2 head romaine lettuce, thinly sliced
• 2 large tomatoes, cut into 1/4 in. dice
• 1 (15 oz) can black beans, rinsed and drained.
• 1 large Granny Smith apple, cored and cut into matchsticks
• 1 red onion, cut in 1/4 inch dice
• 1 1/4 cups prepared fat-free salsa
• 1/2 cup fat-free sour cream
• 1/4 cup lightly packed fresh cilantro leaves (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

1. Spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the beef and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes. Stir in the chili powder and salt; cook stirring, until fragrant, about 1 minute. Remove the skillet from the heat; let stand about 5 minutes.

2. Layer the lettuce, tomatoes, beans, apple, and onion in large glass bowl. Top with the beef mixture.

3. Spoon the salsa and sour cream on top of the salad; sprinkle with the cilantro, if using.