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Taco Salad

Prep time 8 mins
Cook time 13 mins
Yield 4 servings.

Ingredients

  • 3/4 pound ground round
  • 1 cup chopped onion
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1 teaspoon salt-free Mexican seasoning
  • 1 (10-ounce) can enchilada sauce
  • 1 (8-ounce) can no-salt-added whole-kernel corn, drained
  • 8 cups slivered iceberg lettuce
  • 1 1/2 cups chopped tomato (about 2 medium)
  • 3/4 cup coarsely crushed no-oil baked tortilla chips

Nutrition Information

  • calories 310
  • caloriesfromfat 24 %
  • fat 8.2 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.3 g
  • carbohydrate 37.5 g
  • fiber 3.9 g
  • cholesterol 52 mg
  • iron 0.0 mg
  • sodium 420 mg
  • calcium 0.0 mg

How to Make It

  1. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring until beef crumbles; drain.

  2. Add Mexican seasoning to beef mixture in skillet; cook 1 minute. Stir in enchilada sauce and corn. Reduce heat to low, and simmer, uncovered, 5 minutes.

  3. Arrange lettuce on 4 individual salad plates. Spoon beef mixture evenly over lettuce; top with tomato and chips.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook