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Skinny Taco Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a delicious Skinny Taco Salad in just 30 minutes with a mix of south-of-the-border flavors for a quick and satisfying meal!
Ingredients:
  • 1 lb ground beef (at least 90% lean)
  • 2/3 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 12 cups torn romaine or iceberg lettuce
  • 1 can (15 oz) Progresso™ pinto beans, drained, rinsed
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 3 medium green onions, sliced (3 tablespoons)
  • 3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
  • 3/4 cup Muir Glen™ organic salsa (any variety)
  • 3/4 cup fat-free sour cream
  • 3 oz tortilla chips
Instructions:
  • Cook the beef in a 10-inch nonstick skillet over medium-high heat for 5 to 7 minutes, stirring occasionally, until fully cooked; drain any excess fat. Add water, chili powder, cumin, and ground red pepper; reduce heat to medium-low. Continue cooking for about 5 minutes until most of the liquid has evaporated.
  • Distribute the lettuce onto 6 salad plates. Spoon the meat mixture and the rest of the ingredients on top. Surround the salad with chips and serve right away.

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