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Taco Salad

Yield Makes 4 servings

Ingredients

  • 2 corn tortillas
  • 2 tablespoons canola or olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 12 ounces ground round or extra-lean ground beef
  • 1 cup jarred chunky-style salsa
  • 1 15-ounce can black beans, rinsed and drained
  • 8 cups chopped romaine lettuce (about 10 ounces)
  • 1/3 cup chopped fresh cilantro
  • 1/2 pint grape tomatoes, halved
  • 1 tablespoon lime juice
  • 1/2 cup light sour cream
  • 1/4 cup shredded Cheddar (2 percent milk)
  • 1/2 small avocado, thinly sliced
  • 2 green onions, thinly sliced (1/4 cup)

Nutrition Information

  • calcium 190 mg
  • calories 417
  • caloriesfromfat 49 %
  • carbohydrate 31 g
  • cholesterol 67 mg
  • fat 23 g
  • fiber 10 g
  • iron 5 mg
  • protein 27 mg
  • satfat 7 g
  • sodium 1142 mg

How to Make It

  1. Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy. Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat. Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture. Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.