Healthified Taco Salad
"This is an adaptation of a recipe found at eatbetteramerica.com. I plan to make it tonight, so if this recipe goes public you'll know it was a good experience :)."
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3⁄4 lb extra lean ground beef (at least 90%)
- 2⁄3 cup water
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper (cayenne)
- 12 cups romaine lettuce
- 15 ounces pinto beans, drained, rinsed
- 2 medium tomatoes, chopped (1 1/2 cups)
- 3 medium green onions, sliced (3 tablespoons)
- 3⁄4 cup reduced-fat sharp cheddar cheese (3 oz)
- 3⁄4 cup salsa (any variety)
- 3 ounces tortilla chips
directions
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
- 2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
- 3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.
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Reviews
-
Very good and easy to make. I followed the recipe as written and we all enjoyed this for lunch. Made for Spring PAC 2010. -
I love taco salads, and this one did not disappoint! It was very easy to make, with all common ingredients. I used 96% lean beef. I did decrease the chili powder and increase the cumin.... just because of the kids. If you're in a rush, I think this would be just as good without the beef, since the beans are kind of meaty. Thanx for sharing your taco salad recipe! -
What a breeze to throw together! I combined the beans with the taco meat and warmed them through. We didn't have tortilla chips - but served on a large bed of crunchy spring greens so we didn't miss them. Topped with light sour cream and a little siriachi sauce. -
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Excellent. I spiced it up a little by adding a little additional chili powder. I used kidney beans since that was what I had on hand and scaled it down for one serving. I had canned some salsa yesterday and that was what I used for this tonight. Great stuff. Thanks for sharing. Made for WTTM :) -
Made for WT8. Pretty good, all in all.I did make it exactly as directed, but thought it needed something, so I then added sea salt, more cumin, onion powder and garlic. I loved the addition of the beans, which I have never had before in a taco salad. Yum, smellyveg, thanks for posting!
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Tweaks
-
Made for ZWT 8. This is a nice healthy alternative to taco salad. I did use precooked garbanzo beans instead of the canned pintos, ground turkey and made Recipe #362382 to use as the salsa. The recipe does not call for added salt but that is something that I think I will add a little sea salt next time around.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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