Recipes for Good Health

Taco salad

Ingredients

1 pound Ground round (select grade)
1 cup chopped Onion
2 tablespoons Chili powder
3/4 teaspoon Cumin
1/2 teaspoon Oregano
8 cups Lettuce
2 cups Kidney beans
2 cups Tomato
1/2 cup Finely shredded Colby and Monterey Jack cheese
sprinkle of Green onions
4 ounces Baked tortilla chips
1/2 cup Salsa

Directions

• Chop onion.
• Spray pan with nonstick spray.
• Saute onion for a couple minutes over medium heat.
• Add meat and spices (chili powder, cumin, and oregano).
• While meat is browning, chop lettuce, tomato and green onion.
• Grate cheese if not purchased already grated.
• Place 2 cups of lettuce on each plate.
• Drain excess fat off of meat.
• Spoon 1/2 cup of meat on each salad.
• Top with 1/2 cup of kidney beans.
• Top with 1/2 cup tomato, 2 tablespoons cheese and a sprinkle of green onion.
• Crush 1 ounce of baked tortilla chips on top of the salad.
• Drizzle 2 tablespoons salsa as the dressing.

Nutrient Analysis (per serving)

CALORIES 440
FAT (grams) 10
CHOLESTEROL (milligrams) 60
SODIUM (milligrams) 610
FIBER (grams) 9