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Skinny Taco Salad

 39 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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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.

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

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

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

No nutrition information available for this recipe.

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