Healthified Taco Salad

5.0(8)

This is an adaptation of a recipe found at eatbetteramerica.com. I plan to make it tonight, so if this recipe goes public you'll know it was a good experience :).

by jessi_mcg·published 2009-06-28

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Servings

4 serving(s)

Total time

15 min

prep 5 min

Calories / serving

458 kcal

Ingredients (12)

serves

3/4 lb extra lean ground beef (at least 90%)
2/3 cup waterwater
1 tablespoon chili powderchili-powder
1/2 teaspoon ground cumincumin
1/8 teaspoon ground red pepper (cayenne)
12 cups romaine lettucelettuce
15 ounces pinto beans, drained, rinsedpinto-beans
2 medium tomatoes, chopped (1 1/2 cups)tomato
3 medium green onions, sliced (3 tablespoons)scallion
3/4 cup reduced-fat sharp cheddar cheese (3 oz)
3/4 cup salsa (any variety)salsa
3 ounces tortilla chipstortilla-chips

Instructions (3 steps)

01In 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.
022. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

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Rich recipe — supports nutrition-aware planning.