Advertisement

Tex-Mex Taco Salad

EatingWell Serves Two

Your rating: None Average: 4.2 (91 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

Makes: 2 servings

Active Time:

Total Time:

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

  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


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
Mexican
Southwest
Total Time
30 minutes or less
Servings
2
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
EatingWell Serves Two
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner