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Taco Salad with Hearty Meat Sauce

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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