Na-Cho taco salad
- Number of Servings: 6
Ingredients
1.0 fruit without skin and seeds Avocados, California (Haas)12.0 cup, shredded Romaine Lettuce (salad)1.0 cup, chopped Onions, raw1.0 pepper Jalapeno Peppers1.5 unit, cooked (yield from 1 lb raw meat) Ground Beef (extra lean)1.0 cup Beans, red kidney1.0 cup HyVee Whole Kernel Golden Corn -- Canned6.0 oz Tomato, grape (3oz = appro 12 tomatoes)1.0 cup Yogurt Plain Greek Yogurt, non-fat1.0 serving 1 Med. Green Bell Pepper
Heat large non stick skillet over medium heat. Add beef and jalapeņo and garlic powder to taste. Cook until the beef is no longer pink. Add chili powder and salt and pepper to taste. Cook for 2 more minutes.
To assemble salad, spread lettuce on bottom of plate, shredded or used as a wrap. Add toppings and top with beef mixture.
Serving Size: 6 dinner servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user DARLIV.
Number of Servings: 6.0
Recipe submitted by SparkPeople user DARLIV.
Nutritional Info Amount Per Serving
- Calories: 368.2
- Total Fat: 17.0 g
- Cholesterol: 68.6 mg
- Sodium: 338.1 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 8.1 g
- Protein: 30.3 g