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Tex-Mex Taco Salad
Plus+ 8 Per Serving
1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese
1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook,
stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often,
until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt;
cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the
heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2
plates, top with the cooked meat and sprinkle with cheese.
Makes 2 Equal Servings
Nutritional Info Per Serving: 343 calories; 13 g fat; 81 mg cholesterol; 26 g carbs;
32 g protein; 8 g fiber; 851 mg sodium