Tuesday, July 12, 2011
Trim Taco Salad
With a lot of 93% lean ground beef in the fridge, left over from the Guilty Pleasure Pizza-With Less Guilt I made a few days ago, I was trying to figure out what I wanted to make for lunch today. I was starving and Mr. W and Em were restless and impatient. Taco's sound delicious!!!! But, today I am eating healthy, so how about a Trim Taco Salad? Even more fantastic! Made over a bed of lettuce and Roma tomatoes with just enough dressing and tortillas to satisfy. That is the perfect healthy lunch for us.
Now, if you have it in your budget I would recommend using 96% lean ground beef, the calories are lower and the fat is remarkably lower!
Trim Taco Salad
4 ounces 93% lean ground beef
1 teaspoon Mrs Dash SW Chipotle seasoning
3 cups romaine hearts, chopped (approximately 4 ounces)
3 Roma tomatoes, ripe-chopped (approximately 6 ounces)
2 tablespoons reduced fat ranch dressing (I used Kraft-Light Done Right Ranch)
1/2 ounce of tortillas (crushed with your hands)
1 tablespoon 2$ milk reduced fat Mexican four cheese blend (I used Lucerne from Safeway)
Preheat a small non stick skillet over medium high heat. Lightly sprinkle with salt. When hot, add the beef and seasoning mix. Cook the beef, breaking into small-medium sized chunks as it cooks. About 3-5 minutes. Remove from heat.
Meanwhile, place your lettuce, tomatoes, chips and ranch in a bowl and toss well to coat.
Pour salad mixture onto a large serving plate, add beef mixture. Garnish with a few reserved chip pieces and the cheese. Serve immediately.
VARIATION FOR PICKY EATERS: I served the beef mixture over Peppered Baked Brown Rice then added the crushed tortilla chip, sprinkled the cheese and added 1 tablespoon of hot sauce. That was Mr. W's lunch and he was tickled pink!!
This recipe serves 1. Double, triple, quadruple or whatever. I made 2 pounds of the ground beef mixture. Then served 3 ounces of the cooked meat for each person.
Click here for a printable version of this recipe - The Slow Roasted Italian.com