Light Taco Salad Food

SKINNY TACO SALAD

Skinny Taco Salad image

75% less sat fat • 61% less fat • 60% more fiber than the original recipe. Don't miss out on south-of-the-border favorites--treat yourself to Taco Salad done light.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen™ organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

Steps:

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.
Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 50 mg, Fiber 10 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 5 g, TransFat 0 g

TACO SALAD (LIGHT AND HEALTHY)

Taco Salad (Light and Healthy) image

I love taco salad, but it can be very high in fat and salt. Use the leanest ground beef you can find. Combining the beef with water keeps the crumbles nice and small as it cooks. This is also delicious substituting lean ground turkey for the beef. Reduce or increase jalepeno and cayenne to suit your taste.

Provided by Deb Wolf

Categories Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

6 (1 3/4 ounce) low-fat flour tortillas
16 ounces 94% lean ground beef
1 1/4 cups water, divided use
1 tablespoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 (14 -16 ounce) can pinto beans (rinsed and drained)
1 jalapeno, seeded and minced
3/4 cup tomato sauce
12 cups lettuce, chopped
1 cup cucumber, chopped
2 tomatoes, chopped (about 1 1/2 cups)
3 tablespoons scallions, sliced (about 3)
1 teaspoon fresh cilantro, finely chopped
3/4 cup fat-free sharp cheddar cheese (3 ounces)
3/4 cup salsa
3/4 cup fat free sour cream

Steps:

Preheat oven to 375°F
Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
Cook until liquid thickens, about 5 minutes.
Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
Divide among the 6 tortilla bowls.
Divide meat mixture among the 6 bowls.
Top each with cheese, salsa and sour cream.

Nutrition Facts : Calories 326.6, Fat 9.9, SaturatedFat 5.1, Cholesterol 64.5, Sodium 562.8, Carbohydrate 31.4, Fiber 9, Sugar 7.1, Protein 29.8

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