Taco Salad - Healthified

By pamdabear3383

Ingredients

• 1 lb extra lean (at least 90%) ground beef or ground turkey or chicken
• 2/3 cup water
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 12 cups torn romaine or iceberg lettuce
• 1 can (15 oz) Progresso® pinto beans, drained, rinsed
• 2 medium tomatoes, chopped (1 1/2 cups)
• 3 medium green onions, sliced (3 tablespoons)
• 3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
• 3/4 cup Muir Glen® organic salsa (any variety)
• 3/4 cup fat-free sour cream
• 3 oz tortilla chips

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.