Taco Salad
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 2 corn tortillas
- 2 tablespoons canola or olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 12 ounces ground round or extra-lean ground beef
- 1 cup jarred chunky-style salsa
- 1 15-ounce can black beans, rinsed and drained
- 8 cups chopped romaine lettuce (about 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/2 pint grape tomatoes, halved
- 1 tablespoon lime juice
- 1/2 cup light sour cream
- 1/4 cup shredded Cheddar (2 percent milk)
- 1/2 small avocado, thinly sliced
- 2 green onions, thinly sliced (1/4 cup)
Directions
- Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy.
- Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat.
- Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture.
- Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.
Nutritional Information
- Per Serving
- Calories 417Calories From Fat 49%
- Calcium 190mg
- Carbohydrate 31g
- Cholesterol 67mg
- Fat 23g
- Fiber 10g
- Iron 5mg
- Protein 27mg
- Sat Fat 7g
- Sodium 1142mg
What does this mean? See Nutrition 101.
Quick Tip
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
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