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Taco Salad

Prep time: 15 Minutes
Cook time: About 12 Minutes
Serves: 4 Large Servings

1 lb extra-lean (91%) ground beef
1 packet (1.25 oz) reduced-sodium taco seasoning
2/3 cup fat-free sour cream
2/3 cup bottled mild salsa
8 cups shredded iceberg lettuce
1 pint halved cherry tomatoes
15-oz can kidney beans or black beans, rinsed and drained
1/2 cup grated reduced-fat sharp cheddar cheese
4 oz (about 4 cups) tortilla chips, broken into bite-size pieces

Optional:
Avocado, pitted, peeled, and cut into thin strips
Sliced black olives
Lime wedges

1. Brown the beef in a nonstick pan, about 5 minutes; crumble with a fork. Stir in taco seasoning. Add 3/4 cup water to pan and bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
2. For dressing, put sour cream and salsa in a small bowl and stir or whisk until well blended; set aside.
3. Serve cooled beef, dressing, lettuce, tomatoes, beans, cheese, and tortilla chips in bowls or on a large serving platter.
4. Set out small bowls of the garnishes so everyone can customize their salads.

How kids can help: Shred lettuce; break up tortilla chips; rinse beans in a colander; measure and blend dressing; put garnishes in bowls.Per serving (1/4 recipe): 496 calories, 17.6 g fat (5.8 g saturated), 1,177.6 mg sodium, 78.5 mg cholesterol.

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