Taco Salad (healthy)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | American | Avocado, Beans/legum, Cheese, Grill/campi, Healthwise | 6 | Servings |
INGREDIENTS
| 2 | c | Baked corn chips |
| 1 | c | Thousand Island Dressing |
| low-fat | ||
| 1/2 | lb | Extra-lean ground beef |
| 1 | Kidney beans, drained | |
| 1 | t | Chili powder |
| 1 | Head lettuce, chopped | |
| 4 | Tomatoes, chopped | |
| 1/2 | Avacado, sliced | |
| 1/3 | c | Grated low-fat cheese |
| 2 | T | Hot taco sauce |
INSTRUCTIONS
Brown ground beef in a nonstick skillet. Drain off fat. Add beans and chili powder and simmer 5 minutes, Chop vegetables and put in salad bowl. Before serving, toss vegetables and grated cheese with bean/beef mixture and put in large salad bowl. Arrange corn chips around edge. Combine salad dressing and taco sauce to serve with salad. Makes 6-8 servings (about 16 cups) Per cup: 126 cal, 4g fat, 2mg chol, 3g fiber, 197mg sodium, 28% cal from fat. To reduce fat content use Fat-Free derssing. NOTES : Posted on Kitmailbx by Twoanda@aol.com Recipe by: The New American Diet System Posted to MM-Recipes Digest V4 #132 by Simps <c.simpson@worldnet.att.net> on May 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 70
Total Fat: 7.7g
Cholesterol: 28.7mg
Sodium: 775.8mg
Potassium: 532.7mg
Carbohydrates: 29.4g
Fiber: 6.8g
Sugar: 11.2g
Protein: 13.9g