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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This taco salad has all the flavors, but itâs so much easier to prepare and eat because itâs not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno. âTari Ambler, Shorewood, Illinois Ingredients:
1/2 pound ground beef |
1 jalapeno pepper, seeded and finely chopped |
1/3 cup water |
2 tablespoons reduced-sodium taco seasoning |
1 can (15 ounces) black beans, rinsed and drained |
4 cups hearts of romaine salad mix |
3/4 cup cherry tomatoes, halved |
1/2 cup chopped green pepper |
3 green onions, chopped |
1/4 cup sliced ripe olives |
1/3 cup shredded reduced-fat sharp cheddar cheese |
1/2 cup reduced-fat sour cream |
1/2 cup salsa |
1/4 cup 2% milk |
32 blue tortilla chips |
Directions:
1. In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans.
2. Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
3. In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges. Yield: 4 servings.
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