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Quick Taco Salad




Source of Recipe


Cooking Light


Recipe Introduction


servings 4
points 7


List of Ingredients




12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions

Recipe



Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 332(30% from fat); FAT 11.1g(sat 4.8g,mono 3.5g,poly 0.9g); PROTEIN 32g; CHOLESTEROL 68mg; CALCIUM 348mg; SODIUM 908mg; FIBER 6.3g; IRON 5.6mg; CARBOHYDRATE 28.5g