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Tex-Mex Taco Salad

:  EatingWell Serves Two

Your rating: None Average: 4.3 (69 votes)

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.


READER'S COMMENT:
"I doubled the recipe for a family of 4 (with 2 teens) and everyone LOVED it! I added a bit of taco seasoning mix to give it more flavour after reading some of the other comments. My kids are picky eaters so I wasn't sure if they'd go for...
Tex-Mex Taco Salad Recipe

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

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Preparation

  1. Combine salsa and sour cream in a large bowl.
  2. 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.
  3. 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


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Recipe Categories

Health & Diet Considerations
High fiber
High calcium
Healthy weight
Low cholesterol
Low calorie
Diabetes appropriate
Gluten free
High potassium
Type of Dish
Main dish, meat
Main dish, combination meal
Main dish, poultry
Total Time
30 minutes or less
Preparation/ Technique
Saute
Style/Theme
Makeover
Kid-friendly
Cooking for 2
Ethnic/Regional
Southwest
Mexican
Servings
2
Meal/Course
Dinner

Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Main Ingredient
Beef
Publication
EatingWell Serves Two
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