This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.
Active Time: 30 minutes |
Total Time: 30 minutes
1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed (see Tips for Two)
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese
Combine salsa and sour cream in a large bowl.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Per serving :
13 g Fat;
5 g Sat;
3 g Mono;
81 mg Cholesterol;
26 g Carbohydrates;
32 g Protein;
8 g Fiber;
851 mg Sodium;
737 mg Potassium
Exchanges: 1 starch, 2 vegetable, 4 lean meat
Tips & Notes
Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.