Tex-Mex Taco Salad

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Tex-Mex Taco Salad

Tex-Mex Taco Salad

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.

Serves 2

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/2 cup prepared salsa
  • 2 tablespoon 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 tablespoon chopped fresh cilantro
  • 4 cups shredded romaine lettuce
  • 1/4 cup shredded sharp Cheddar cheese

Cooking Directions

Step 1

Combine salsa and sour cream in a large bowl.

Step 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.

Step 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.


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