South-of-the-border favorites come together in a totally tasty Taco Salad that's a breeze to throw together and a joy to munch on! If you're ever in a hurry to get a meal on the table, this Skinny Taco Salad makes for a yummy lunch that's done in just half an hour.
Skinny Taco Salad
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 13
Ingredients
- 1 lb ground beef (at least 90% lean)
- 2/3 cup water
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (cayenne)
- 12 cups torn romaine or iceberg lettuce
- 1 can (15 oz) Progresso™ pinto beans, drained, rinsed
- 2 medium tomatoes, chopped (1 1/2 cups)
- 3 medium green onions, sliced (3 tablespoons)
- 3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
- 3/4 cup Muir Glen™ organic salsa (any variety)
- 3/4 cup fat-free sour cream
- 3 oz tortilla chips
Instructions
-
Step1In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
-
Step2Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
Nutrition
380
Calories
12g
Total Fat
27g
Protein
42g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 3 Cups
- Calories
- 380
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 480mg
- 20%
- Potassium
- 960mg
- 28%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 10g
- 41%
- Sugars
- 5g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 60%
- 60%
- Calcium
- 20%
- 20%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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