Tex-Mex Taco Salad

Name: Tex-Mex Taco Salad
Yield: 2
Ingredients: 1/2 cup prepared salsa; 2 tablespoons reduced-fat sour cream; 1/2 teaspoon canola oil; 1 small onion, chopped; 2 cloves garlic, minced; 8 ounces lean ground beef or turkey; 1 large plum tomato, diced; 1/2 cup canned kidney beans, rinsed (see Tips for Two); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/8 teaspoon salt, or to taste; 2 tablespoons chopped fresh cilantro; 4 cups shredded romaine lettuce; 1/4 cup shredded sharp cheddar cheese; Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

Tex-Mex Taco Salad was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/tex-mex-taco-salad-recipe-10931.aspx?CCAID=cknwfhne05515aq" target="_blank">www.cooking.com.</a>

"This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments...."

INGREDIENTS

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1/2 cup prepared salsa

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2 tablespoons reduced-fat sour cream

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1/2 teaspoon canola oil

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1 small onion, chopped

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2 cloves garlic, minced

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8 ounces lean ground beef or turkey

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1 large plum tomato, diced

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1/2 cup canned kidney beans, rinsed (see Tips for Two)

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1 teaspoon ground cumin

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1 teaspoon chili powder

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1/8 teaspoon salt, or to taste

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2 tablespoons chopped fresh cilantro

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4 cups shredded romaine lettuce

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1/4 cup shredded sharp cheddar cheese

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Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

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