Appetizers / Soups / Salads

The Better Taco Salad is for Salad.

The Better Taco Salad takes 15 minutes to prepare.

The Better Taco Salad takes 10 minutes to cook.

The Better Taco Salad makes 8 servings.

The ingredients for The Better Taco Salad are:

Salad:
1 onion chopped
2 cloves garlic,minced
1 lb. extra lean ground beef
1 1/2 tsp. chili powder
pinch of salt
2 large tomatoes
1/2 head of iceberg lettuce
3/4 cup shredded low fat cheddar cheese
1 can 19oz of red kidney beans

Dressing:
1 Avocado
1 green onion/or shallot
1/4 cup water
2 tbsp. lime juice/ or 1 fresh squeezed lime
2 tbsp. fat free sour cream
1/4 tsp salt

Here is how you make The Better Taco Salad:

SALAD:Stir fry 1 onion, chopped, 2 cloves of garlic, minced, 1lb extra lean beef (can use turkey or chicken), 1 1/2 tsp chili powder and pinch salt in large nonstick skillet, over medium heat, for 8 to 10 minutes, or until browned and completely cooked. Drain if necessary, may also rinse under warm water. Set aside.Layer 2 Tomatoes, chopped, in shallow 12 cup (3L) bowl. Follow with a layer of shredded Iceberg lettuce(1/2 a head), cooled, cooked ground beef mixture, 3/4 cup (175ml) shredded light Cheddar Cheese, then 1 19 oz can of red kidney beans, drained and rinsed. Top with Avocado Dressing (recipe follows). Garnish with additional shredded light cheddar cheese and sliced green onions.AVOCADO DRESSING:Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth ( I use a hand mixer)Stir in 1 green onion, thinly sliced, 1/4 cup water, 2tbsp lime juice (juice from 1 lime), 2 tbsp. fat free sour cream and 1/4 tsp salt.Number of Servings: 8Recipe submitted by SparkPeople user JACKIEANNE4.

The nutritional information for The Better Taco Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 277.6

• Total Fat: 14.3 g
• Cholesterol: 41.6 mg
• Sodium: 446.4 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 7.3 g
• Protein: 18.5 g

The Better Taco Salad is Mexican cuisine.