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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.6
  • Total Fat: 14.3 g
  • Cholesterol: 41.6 mg
  • Sodium: 446.4 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 18.5 g

View full nutritional breakdown of The Better Taco Salad calories by ingredient
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The Better Taco Salad

Submitted by: JACKIEANNE4


Number of Servings: 8

Ingredients

    Salad:
    1 onion chopped
    2 cloves garlic,minced
    1 lb. extra lean ground beef
    1 1/2 tsp. chili powder
    pinch of salt
    2 large tomatoes
    1/2 head of iceberg lettuce
    3/4 cup shredded low fat cheddar cheese
    1 can 19oz of red kidney beans

    Dressing:
    1 Avocado
    1 green onion/or shallot
    1/4 cup water
    2 tbsp. lime juice/ or 1 fresh squeezed lime
    2 tbsp. fat free sour cream
    1/4 tsp salt

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Directions

SALAD:
Stir fry 1 onion, chopped, 2 cloves of garlic, minced, 1lb extra lean beef (can use turkey or chicken), 1 1/2 tsp chili powder and pinch salt in large nonstick skillet, over medium heat, for 8 to 10 minutes, or until browned and completely cooked. Drain if necessary, may also rinse under warm water. Set aside.
Layer 2 Tomatoes, chopped, in shallow 12 cup (3L) bowl. Follow with a layer of shredded Iceberg lettuce(1/2 a head), cooled, cooked ground beef mixture, 3/4 cup (175ml) shredded light Cheddar Cheese, then 1 19 oz can of red kidney beans, drained and rinsed. Top with Avocado Dressing (recipe follows). Garnish with additional shredded light cheddar cheese and sliced green onions.
AVOCADO DRESSING:
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth ( I use a hand mixer)
Stir in 1 green onion, thinly sliced, 1/4 cup water, 2tbsp lime juice (juice from 1 lime), 2 tbsp. fat free sour cream and 1/4 tsp salt.

Number of Servings: 8

Recipe submitted by SparkPeople user JACKIEANNE4.






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