eatingwell.com
Taco Salad
8 ratings
A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.
Ingredients
Meat
• 1 lb 93%-lean ground turkey, lean
Produce
• 1/4 cup Cilantro, fresh
• 3 cloves Garlic
• 1 14-ounce can Kidney beans
• 1 Onion, medium
• 2 Plum tomatoes, large
• 8 cups Romaine lettuce
Condiments
• 1/2 cup Salsa, prepared
Baking & Spices
• 2 tsp Chili powder
Oils & Vinegars
• 1 tsp Canola oil
Nuts & Seeds
• 2 tsp Cumin, ground
Dairy
• 1/2 cup Cheddar cheese, sharp
• 1/4 cup Sour cream, reduced-fat