Quick 'N Healthy Taco Salad

Name: Quick 'N Healthy Taco Salad
Ingredients: 1/3 cup light sour cream; 1/3 cup low-fat yogurt; 1/2 cup chopped cilantro, loosely packed; 2 tablespoon lime juice (about 1 lime); 1/8 teaspoon garlic salt; 1 medium red bell pepper, diced; 3/4 pound lean ground beef; 1/2 teaspoon chili powder; 3/4 cup salsa; 6 cup chopped romaine lettuce; 2 green onions, sliced; 3/4 cup low-fat mexican blend cheese; 2 medium tomatoes, cut into wedges; reduced-fat tortilla chips (optional)

Marlene Koch|March 28, 2012 3:22 pm EST

4 (1 ratings)

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Once you realize how unhealthy most taco salads are, it’s tough to enjoy eating one without a side of guilt. By ditching the usual fried tortilla bowl and swapping in more fresh vegetables and leaner meat, I was able to substantially lower the fat in this Tex-Mex favorite. The creamy cilantro dressing replaces the guilt with a big side of yum!

Servings

4

Ingredients

1/3 cup light sour cream
1/3 cup low-fat yogurt
1/2 cup chopped cilantro, loosely packed
2 tablespoon lime juice (about 1 lime)
1/8 teaspoon garlic salt
1 medium red bell pepper, diced
3/4 pound lean ground beef
1/2 teaspoon chili powder
3/4 cup salsa
6 cup chopped romaine lettuce
2 green onions, sliced
3/4 cup low-fat mexican blend cheese
2 medium tomatoes, cut into wedges
reduced-fat tortilla chips (optional)

Directions

Combine all the ingredients in a blender and blend until smooth. Set aside.
Spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3-4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté for 5-6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat.
To assemble, place 1 1/2 cups chopped lettuce on each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese, and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.