Taco salad (weight watchers magazine)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Lean ground beef |
| 2 | teaspoons | Peanut oil |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped red bell pepper |
| ½ | teaspoon | Ground cumin |
| 1 | cup | Salsa |
| 8 | eaches | Taco shells (4 ounces) |
| 4 | cups | Shredded iceberg lettuce |
| 2¼ | ounce | Shredded Cheddar cheese |
| 2 | ounces | Avocado, cut into 1/2\" cubes |
| ½ | cup | Plain lowfat yogurt |
| 1 | each | Spray broiler rack with nonstick cooking spray. Preheat broiler. |
Directions
ADAPTED FROM YANKEE STADIUM,
POSTED BY: VALERIE WHITTLE
SERVES: 4
Broil beef on rack 4" from heat, 3 minutes. 2. Meanwhile, in nonstick skillet, heat oil. Add onion and bell pepper; cook, stirring frequently, 2 minutes. Add beef and cumin; cook 5-6 minutes, breaking up pieces with wooden spoon, until meat is no longer pink.
Stir in ½ cup of the salsa; cook 5 minutes. Refrigerate 2 hours, or until chilled. 3. To assemble salad, break 2 taco shells into each of 4 shallow bowls. Top each with 1 cup lettuce and ½ cup beef mixture, then equal amounts of cheese and avocado. Divide remaining ½ cup salsa evenly among the salads; top each with 2 tablespoons yogurt. Each serving provides: ¼ M, 1 FA, 2½ P, 3 V, 1 B Per serving: 556 cal, 19 g pro, 30 g fat, 53 g car, 550 mg sod, 62 mg chol