Home » Tex-Mex Taco Salad
Tex-Mex Taco Salad
From EatingWell: EatingWell Serves Two — Subscribe to EatingWell Magazine Today!
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.
2 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | High fiber | High potassium | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 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
Preparation
- 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.
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.
Nutrition
Per serving: 343 calories; 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.
Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (70% dv), Zinc (30% dv), Iron (25% dv), Potassium (21% dv).
Exchanges: 1 starch, 2 vegetable, 4 lean meat
Subscribe to EatingWell Magazine Today!More From EatingWell
-
The Meatless Monday movement is growing in popularity across...
-
Fresh blueberries are the perfect fruit to add sweetness and...
-
It’s easy to reap the benefits of eating blueberries with...
Research suggests that people who are most successful at...
Don't let muffins fool you: they may sound healthy, but many...
Recipe Categories
- Servings
- 2
- Meal/Course
- Dinner
- Health & Diet Considerations
- Gluten free
- High potassium
- High fiber
- High calcium
- Healthy weight
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Ease of Preparation
- Easy
- Main Ingredient
- Beef
- Type of Dish
- Main dish, poultry
- Main dish, meat
- Main dish, combination meal
- Total Time
- 30 minutes or less
- Style/Theme
- Makeover
- Kid-friendly
- Cooking for 2
- Publication
- EatingWell Serves Two
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Today's Favorites
- Skillet Gnocchi with Chard & White Beans (164 comments)
- Chilaquiles Casserole (92 comments)
- Hamburger Buddy (89 comments)
- Bev's Chocolate Chip Cookies (66 comments)
- Balsamic & Parmesan Roasted Cauliflower (61 comments)
- Easy Salmon Cakes (61 comments)
- Broccoli-Cheese Chowder (59 comments)
- Mini Mushroom-&-Sausage Quiches (55 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (50 comments)
- Banana-Bran Muffins (43 comments)
READER'S COMMENT: