Tex-Mex Taco Salad
This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.
Ingredients
  • 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 (see Tips for Two)
  • 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
Directions
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.
Nutrition Information
Per serving
Calories: 343
Carbohydrates: 26g
Fat: 13g
Saturated Fat: 5g
Monounsaturated Fat: 3g
Protein: 32g
Cholesterol: 81mg
Dietary Fiber: 8g
Potassium: 737mg
Sodium: 851mg
Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (70% dv), Zinc (30% dv), Iron (25% dv), Potassium (21% dv).
SERVES: 2
PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
High Fiber
Low Sat Fat
High Potassium
High Calcium
Heart Healthy
Healthy Weight
RECIPE TIPS:
Tips for Two
Canned Beans
Storage: Refrigerate for up to 3 days.
Uses: Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
 Send This Recipe to a Friend
 Print this Recipe
 Search for More Recipes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.