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Tex-Mex Taco Salad

  • 2servings
  • 30minutes
  • 343calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) prepared salsa

  2. 2 tablespoon(s) reduced-fat sour cream

  3. 1/2 teaspoon(s) canola oil

  4. 1 small onion , chopped

  5. 2 clove(s) garlic , minced

  6. 8 ounce(s) lean ground beef or turkey

  7. 1 large plum tomato , diced

  8. 1/2 cup(s) canned kidney beans , rinsed (see Tips for Two)

  9. 1 teaspoon(s) ground cumin

  10. 1 teaspoon(s) chili powder

  11. 1/8 teaspoon(s) salt , or to taste

  12. 2 tablespoon(s) chopped fresh cilantro

  13. 4 cup(s) shredded romaine lettuce

  14. 1/4 cup(s) shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Combine salsa and sour cream in a large bowl.

  2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.

  3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

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