The only down side to taco salad from restaurants is the calories, but I found this recipe that gives all the flavors (plus more), and it's made with fresh ingredients and lean meat.
I can honestly say that this is one of my favorite meals to this day. I'm craving it now as I type.
This recipe serves 2, but they are hefty portions. My man and I couldn't even finish it last night. We had enough left over for him to have lunch the next day.
You can certainly add more ingredients to your liking. I added a little bit of Cajun spice to the meat mixture and threw in a few slices of fresh avocado on top of my salad. I also put some corn chips in the mix for texture.
Be creative!
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 (I used 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
Directions:
Combine salsa and sour cream in a large bowl.
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.
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 servings.
Nutritional Info (per serving): 343 calories; 13g fat; 81mg cholesterol; 26g carbs; 32g protein; 8g fiber; 851mg sodium; 737mg potassium
Tips: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
Source: Eating Well
You can certainly add more ingredients to your liking. I added a little bit of Cajun spice to the meat mixture and threw in a few slices of fresh avocado on top of my salad. I also put some corn chips in the mix for texture.
Be creative!
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 (I used 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
Directions:
Combine salsa and sour cream in a large bowl.
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.
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 servings.
Nutritional Info (per serving): 343 calories; 13g fat; 81mg cholesterol; 26g carbs; 32g protein; 8g fiber; 851mg sodium; 737mg potassium
Tips: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
Source: Eating Well
1 comment:
Oh, yum! I love this! And leftovers....yum!
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