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Prep 30min
Total30min
Servings6
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Ingredients
1
lb ground beef (at least 90% lean)
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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Steps
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.
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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 for this Skinny Taco Salad recipe in a large bowl and serve family-style with chips.
Avocado slices make a perfect garnish for this zesty Skinny Taco Salad.
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, then bake at 375°F for 8 to 12 minutes or until crispy.
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