Taco Salad with Hearty Meat Sauce

Recipe from

Oxmoor House

Nutritional Information

Calories 409
Caloriesfromfat 27 %
Fat 12.3 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.1 g
Carbohydrate 42.7 g
Fiber 0.0 g
Cholesterol 58 mg
Iron 0.0 mg
Sodium 489 mg
Calcium 0.0 mg


1 1/2 cups Hearty Meat Sauce
1/2 cup drained canned kidney beans
1/2 teaspoon seeded, chopped jalapeno pepper
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
2 (6-inch) flour tortillas
3 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped avocado
2 tablespoons chopped green onions
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
2 tablespoons nonfat sour cream alternative


Combine first 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring frequently.

Cut each tortilla into 6 wedges. Place wedges on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until crisp and golden. Set aside.

Place lettuce evenly on 2 salad plates. Spoon meat mixture evenly over lettuce. Sprinkle 1/4 cup tomato, 2 tablespoons avocado, and 1 tablespoon green onions around the edge of each salad. Sprinkle cheese evenly over meat mixture. Top each salad with 1 tablespoon sour cream. Serve with tortilla wedges.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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