Taco salads are a tasty blend of flavors, textures and spices.
Make a few modifications when preparing your taco salad to enjoy a healthier, but still tasty, version of this restaurant staple. Many Mexican entrees, including traditional taco salads, are typically not healthy choices for those watching their weight or carbohydrate intake. The "salad" name may mislead some diners into thinking a taco salad is a healthy alternative; in reality, beans, taco shell and cheese can be high in carbohydrates and calories.
Instructions
1. Use a large skillet to cook 1 lb. of lean ground beef or ground turkey in 2 tbsp. of olive oil until the meat is brown and crumbly. Add 1 package of taco seasoning mix and 3/4 cup of water; mix well and bring to a boil. Reduce the heat, and let it simmer in the skillet for three to five minutes. Remove from heat.
2. Shred 3 to 4 cups of lettuce, and distribute it evenly among the four dishes.
3. Spoon one quarter of the seasoned taco meat onto each dish of lettuce. Spoon one quarter of black beans over the meat. Dice 1/2 cup of fresh tomatoes, and add some to each plate.
4. Add 1/4 cup of cheddar cheese, a spoonful of fat-free sour cream and a pinch of fresh cilantro leaves to each salad. Add 1 to 1/2 oz. of tortilla chips to each plate on one side of the salad.
Tags: each plate, Spoon quarter