The Better Taco Salad

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junio 24, 2015

This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.
[timer length=15]15 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Productos: 6 Servings


1 onion, chopped

2 cloves garlic, minced

1 lb (500 g) Extra Lean Ground Beef

1 ½ tsp (7 mL) chili powder

pinch salt

2 tomatoes, chopped

½ head iceberg lettuce, shredded

1 cup (250 mL) light-style cheddar cheese, shredded

19 oz (250 mL) can, kidney beans, drained and rinsed

Avocado Dressing (recipe follows)

1 green onion, sliced


Stir-fry onion, garlic, Extra Lean Ground Beef, chili powder and pinch of salt in large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.

Layer tomatoes in shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and kidney beans.

Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.

Avocado Dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt.

Good source of iron (19% DV) and excellent source of zinc (40% DV), 19% DV sodium.


Información nutricional

Proteínas22 g
Grasas Totales11 g
Total Carbohydrates16 g