The Better Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Salad:1 onion chopped 2 cloves garlic,minced1 lb. extra lean ground beef1 1/2 tsp. chili powderpinch of salt2 large tomatoes1/2 head of iceberg lettuce3/4 cup shredded low fat cheddar cheese1 can 19oz of red kidney beansDressing:1 Avocado1 green onion/or shallot1/4 cup water2 tbsp. lime juice/ or 1 fresh squeezed lime2 tbsp. fat free sour cream1/4 tsp salt
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.
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.
Nutritional Info 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
Member Reviews