Mexican

Taco Salad, Lean, low-sodium is for Dinner.

Taco Salad, Lean, low-sodium takes 15 minutes to prepare.

Taco Salad, Lean, low-sodium takes 25 minutes to cook.

Taco Salad, Lean, low-sodium makes 4 servings.

The ingredients for Taco Salad, Lean, low-sodium are:

1 Pound Laura's Lean 92/8 Ground Beef
1 Tbsp Dehydrated Onion
Mrs. Dash Taco Seasoning Mix (no salt)
3/4 Cup Water
1 Can (16oz) Kroger Refried Beans, Traditional style
4 servings Garden Fresh Gourmet Kettle Style Unsalted Tortilla Chips
1 cup Kroger 2% Milk, 4 Cheese Mexican Blend Shredded Cheese
Frog Ranch Salsa, Medium (Portion to individual taste)

Here is how you make Taco Salad, Lean, low-sodium:

Heat refried beans in saucepan until heated through Cook ground beef thoroughly adding onion half-way through. Add seasoning mix and water. Simmer for 10 minutes more.Wash thoroughly and shred the lettuce, then divide evenly into 4 bowls. Add 1/4 of the cheese, salsa, and chips (broken into bite-size pieces) into each bowl.Divide beans and meat mixture into 4 portions and add to bowls. Toss each bowl's contents until mixed.Serve immediately. Serving Size: Makes 4 bowl size servingsNumber of Servings: 4Recipe submitted by SparkPeople user AFBDIET08.

The nutritional information for Taco Salad, Lean, low-sodium is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 554.3

• Total Fat: 22.9 g
• Cholesterol: 75.0 mg
• Sodium: 697.7 mg
• Total Carbs: 46.9 g
• Dietary Fiber: 8.7 g
• Protein: 39.3 g

Taco Salad, Lean, low-sodium is Mexican cuisine.