Trim Taco Salad
Craving tacos but eating healthy? Try my Trim Taco Salad recipe! Made on a bed of lettuce, with just enough dressing and tortillas to satisfy.
Ingredients
- 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 tortillas crushed with your hands
- 1 tablespoon 2$ milk reduced fat Mexican four cheese blend I used Lucerne from Safeway
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1 | Calories: 453cal | Carbohydrates: 27g | Protein: 34g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 592mg | Sugar: 10g | Fiber: 9g | Calcium: 378mg | Iron: 8mg