Taco Salad

by Jennifer
(Pensacola, FL, USA)

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I’ve tried a lot of taco salad variations, and this is the one that I think is the best. I had lap band surgery, and the small bits of meat are easily digested for me.

Utensils

– medium-sized skillet
– small bowl

Ingredients

– lean ground beef – 1 lb
– garlic powder – 1 tsp
– onion powder – 1 tsp
– ground cumin – 1 tsp
– chili powder – 2 tsp
– salt – 1/2 tsp
– black pepper – 1/2 tsp
– corn starch – 1 tbsp
– water – 1/2 cup
– chopped lettuce – 2 cups
– shredded low-fat cheddar cheese – 4 tsp
– sliced black olives – 4 tsp
– chopped tomatoes – 4 tsp
– mild salsa – 4 tsp

Cooking Instructions

1. Saute ground beef over med-high heat in skillet about 5 min. or until no longer pink.
2. Drain the fat
3. Place skillet back over heat and add garlic, chili and onion powder, cumin, salt and pepper
4. Mix cornstarch and water in small bowl, add it to the skillet and saute for 3 more min.
5. To prepare the salad, place 1/2 cup warm meat in center of dish, topped with 1/2 cup lettuce and 1 tsp of each of the following: cheese, olives, tomatoes and salsa

Makes four 1-cup servings.

Nutritional Info

Calories: 230
Fat: 12g
Cholesterol: 75mg
Sodium: 440mg
Carbohydrates: 5g
Dietary Fiber: 1g
Protein: 24g
Sugar: 1g

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