Layer Taco Salad
- Number of Servings: 4
Ingredients
1/2 pound 95% lean ground beef1 1/2 teaspoons chili powder1 1/2 teaspoons ground cumin, divided1/2 cup picante sauce1 teaspoon sugar6 cups shredded romaine lettuce2 Roma or plum tomatoes, seeded and diced1/2 cup chopped green onions (green and white parts)1/4 cup chopped fresh cilantro2 ounces crumbled nacho-flavored baked tortilla chips (about 24 chips)1/2 cup fat-free sour cream1/2 cup (2 ounces) shredded reduced-fat sharp chedder or Mexican blend cheese
1. Heat large nonstick skillet over medium high heat until hot. Coat skillet with nonstick cooking spray. Add beef; cook and stir. Remove from hear. Stir in chili powder and 1 teaspoon of cumin. Let cool if you want a cold taco salad. Keep warm for a hot salad.
2. Combine picante sauce, sugar, and remaining 1/2 teaspoon cumin in small bowl.
3. To assemble, place lettuce in 11x7" casserole dish. Layer remaining ingredients in following order: beef, tomatoes, green onions, cilantro and crumbled chips. Spoon sour cream evenly on top and sprinkle with cheese. Spoon picante mixture evenly on top.
Makes 4 servings (about 2 cups per serving)
Dietary Exchanges: 2 vegetable, 1 starch, 2 meat, 1/2 fat.
For my version of this recipe the Calories 258, total fat 9g satureted fat 4g, Protein 21g, Carbohydrate 25g, Cholesterol 46mg, Dietary Fiber 5g, Sodium 555mg
Number of Servings: 4
Recipe submitted by SparkPeople user CONNIE462.
2. Combine picante sauce, sugar, and remaining 1/2 teaspoon cumin in small bowl.
3. To assemble, place lettuce in 11x7" casserole dish. Layer remaining ingredients in following order: beef, tomatoes, green onions, cilantro and crumbled chips. Spoon sour cream evenly on top and sprinkle with cheese. Spoon picante mixture evenly on top.
Makes 4 servings (about 2 cups per serving)
Dietary Exchanges: 2 vegetable, 1 starch, 2 meat, 1/2 fat.
For my version of this recipe the Calories 258, total fat 9g satureted fat 4g, Protein 21g, Carbohydrate 25g, Cholesterol 46mg, Dietary Fiber 5g, Sodium 555mg
Number of Servings: 4
Recipe submitted by SparkPeople user CONNIE462.
Nutritional Info Amount Per Serving
- Calories: 340.5
- Total Fat: 18.6 g
- Cholesterol: 54.9 mg
- Sodium: 792.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.4 g
- Protein: 18.7 g
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