Healthified Taco Salad

75% less sat fat • 61% less fat • 60% more fiber than the original recipe. Don’t miss out on south-of-the-border favorites--treat yourself to Taco Salad done light.

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( 39 Ratings)

39 Ratings

5 Stars 23%

4 Stars 38%

3 Stars 28%

2 Stars 10%

1 Stars

Member Reviews ( 1 )

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Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

1: lb extra lean (at least 90%) ground beef

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

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Directions

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.

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

In a hurry? Just toss all of the ingredients except chips in a large bowl and serve family-style with chips.

Avocado slices make a perfect garnish for this zesty salad.

You can make your own baked tortilla chips: Cut corn or flour tortillas into wedges or strips. Brush lightly with oil and place on an ungreased cookie sheet; bake at 375°F for 8 to 12 minutes or until crispy.

Got questions? Our experts have the answers. Ask Betty now.