Healthified Taco Salad

 

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

• 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.