Mexican

Layer Taco Salad is for Dinner.

Layer Taco Salad takes several minutes to prepare.

Layer Taco Salad takes several minutes to cook.

Layer Taco Salad makes 4 servings.

The ingredients for Layer Taco Salad are:

1/2 pound 95% lean ground beef
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin, divided
1/2 cup picante sauce
1 teaspoon sugar
6 cups shredded romaine lettuce
2 Roma or plum tomatoes, seeded and diced
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh cilantro
2 ounces crumbled nacho-flavored baked tortilla chips (about 24 chips)
1/2 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp chedder or Mexican blend cheese

Here is how you make Layer Taco Salad:

1. Heat large nonstick skillet over medium high heat until hot. Coat skillet with nonstick cooking spray. Add beef; cook and stir. Remove from hear. Stir in chili powder and 1 teaspoon of cumin. Let cool if you want a cold taco salad. Keep warm for a hot salad.2. Combine picante sauce, sugar, and remaining 1/2 teaspoon cumin in small bowl.3. To assemble, place lettuce in 11x7" casserole dish. Layer remaining ingredients in following order: beef, tomatoes, green onions, cilantro and crumbled chips. Spoon sour cream evenly on top and sprinkle with cheese. Spoon picante mixture evenly on top. Makes 4 servings (about 2 cups per serving)Dietary Exchanges: 2 vegetable, 1 starch, 2 meat, 1/2 fat.For my version of this recipe the Calories 258, total fat 9g satureted fat 4g, Protein 21g, Carbohydrate 25g, Cholesterol 46mg, Dietary Fiber 5g, Sodium 555mgNumber of Servings: 4Recipe submitted by SparkPeople user CONNIE462.

The nutritional information for Layer Taco Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 340.5

• Total Fat: 18.6 g
• Cholesterol: 54.9 mg
• Sodium: 792.0 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 2.4 g
• Protein: 18.7 g

Layer Taco Salad is Mexican cuisine.