| previous | next |
Title: Taco Salad (Healthy)
Categories: Ethnic Diet Salad
Yield: 6 Servings
| 2 | c | Baked corn chips |
| 1 | c | Thousand island dressing, low-fat |
| 1/2 | lb | Extra-lean ground beef |
| 1 | cn | Kidney beans, drained |
| 1 | ts | Chili powder |
| 1 | lg | Head lettuce, chopped |
| 4 | Tomatoes, chopped | |
| 1/2 | Avacado, sliced | |
| 1/3 | c | Grated low-fat cheese |
| 2 | tb | Hot taco sauce |
Brown ground beef in a nonstick skillet. Drain off fat. Add beans and chili powder and simmer 5 minutes, Chop vegetables and put in salad bowl. Before serving, toss vegetables and grated cheese with bean/beef mixture and put in large salad bowl. Arrange corn chips around edge. Combine salad dressing and taco sauce to serve with salad. Makes 6-8 servings (about 16 cups) Per cup: 126 cal, 4g fat, 2mg chol, 3g fiber, 197mg sodium, 28% cal from fat. To reduce fat content use Fat-Free derssing.
NOTES : Posted on Kitmailbx by Twoanda@aol.com Recipe by: The New American
Diet System By Simps previous next