Taco salad (healthy)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Baked corn chips |
| 1 | cup | Thousand Island Dressing, low-fat |
| ½ | pounds | Extra-lean ground beef |
| 1 | can | Kidney beans, drained |
| 1 | teaspoon | Chili powder |
| 1 | large | Head lettuce, chopped |
| 4 | Tomatoes, chopped | |
| ½ | Avacado, sliced | |
| ⅓ | cup | Grated low-fat cheese |
| 2 | tablespoons | Hot taco sauce |
Directions
Brown ground beef in a nonstick skillet. Drain off fat. Add beans and chili powder and simmer 5 minutes, Chop vegetables and put in salad bowl. Before serving, toss vegetables and grated cheese with bean/beef mixture and put in large salad bowl. Arrange corn chips around edge. Combine salad dressing and taco sauce to serve with salad. Makes 6-8 servings (about 16 cups) Per cup: 126 cal, 4g fat, 2mg chol, 3g fiber, 197mg sodium, 28% cal from fat.
To reduce fat content use Fat-Free derssing.
NOTES : Posted on Kitmailbx by Twoanda@... Recipe by: The New American Diet System Posted to MM-Recipes Digest V4 #132 by Simps <c.simpson@...> on May 10, 1997