Beef Taco Salad with Chunky Tomato Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the Meat:3/4 pound lean ground beef (90 percent lean or higher)2 cloves garlic, minced1 (15.5-ounce) can black beans, drained and rinsed1 tablespoon chili powder1/4 teaspoon cayenne pepper, plus more to taste1/3 cup waterFor the dressing:4 medium tomatoes, diced2 tablespoons olive oil2 tablespoons fresh lime juice1/2 teaspoon salt1/4 teaspoon freshly ground black pepperFor the salad:2 hearts romaine lettuce, chopped1/2 cup grated Cheddar2 ounces baked corn tortilla chips (about 32 chips)
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
Number of Servings: 1
Recipe submitted by SparkPeople user TXNURSELAW.
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
Number of Servings: 1
Recipe submitted by SparkPeople user TXNURSELAW.
Nutritional Info Amount Per Serving
- Calories: 406.0
- Total Fat: 9.0 g
- Cholesterol: 65.0 mg
- Sodium: 72.7 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 15.1 g
- Protein: 39.6 g
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