Taco Salad with Hearty Meat Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 27%
  • Fat: 12.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.1g
  • Carbohydrate: 42.7g
  • Fiber: 0.0g
  • Cholesterol: 58mg
  • Iron: 0.0mg
  • Sodium: 489mg
  • Calcium: 0.0mg


  • 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


  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.
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