Tasty Taco Chopped Salad

TAKES: 25 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

My friends and I love Mex­i­can food, but we also try to eat healthy. My mom taught me how to make this fast, easy and tasty taco salad for my friends.

—Matthew Smith, Knippa, TX

1 lb. lean ground beef (90% lean)

1 en­ve­lope re­duced-sodium taco sea­son­ing

²/3 cup wa­ter

1 can (15 oz.) Ranch Style beans (pinto beans in sea­soned tomato sauce)

1 head ice­berg let­tuce,

chopped (about 8 cups)

1 cup shred­ded Colby Mon­terey Jack cheese 1 large tomato, chopped

2 cups corn chips

1/2 cup Catalina salad dress­ing

1. In a skil­let, cook beef over medium heat 6-8 min­utes or un­til no longer pink, break­ing into crum­bles; drain. Stir in taco sea­son­ing, wa­ter and beans; bring to a boil. Re­duce heat; sim­mer, un­cov­ered, 3-4 min­utes or un­til thick­ened, stir­ring oc­ca­sion­ally.

2. Place re­main­ing ingredients in sep­a­rate bowls; com­bine with beef mix­ture as de­sired.

PER SERV­ING 471 cal., 25g fat (9g sat. fat), 64mg chol., 1193mg sod., 37g carb. (12g sug­ars, 5g fiber), 24g pro.

HEALTH TIP Add more veg­gies, swap spinach for ice­berg, skip the cheese and top with fewer chips for a less-guilty yet delicious form of this in­dul­gent salad.

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