1 lb extra lean (at least 90%) ground beef
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
Less fat, more fiber, and plenty of taste. Try our south-of-the border version of a flavorful taco salad.
Preparation & Directions
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
High Altitude (3500-6500 ft): No change.
What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
In a hurry? Just toss all of the ingredients except chips in a large bowl and serve family-style with chips.
Avocado slices make a perfect garnish for this zesty salad.
Did You Know?
You can make your own baked tortilla chips: Cut corn or flour tortillas into wedges or strips. Brush lightly with oil and place on an ungreased cookie sheet; bake at 375°F for 8 to 12 minutes or until crispy.
We recommend using organic ingredients where available. For more information see Why Organic?