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.

  • 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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
480mg
480%;
Total Carbohydrate
42g
42%
(Dietary Fiber
10g
10%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
60%;
Calcium
20%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.