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Taco Salad




Source of Recipe


Jo Gainey


List of Ingredients




3/4 pound ground lean beef
1 onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dry taco sauce mix
1 small head iceberg lettuce, shredded
3/4 cup thinly sliced green onions (including tops)
1 small cucumber, peeled, seeded, and diced
1 cup (4 oz.) shredded sharp cheddar cheese
2 medium firm-ripe tomatoes, cut into wedges
Reduced-fat sour cream



Recipe



Crumble beef into a 12-inch nonstick frying pan. Add chopped onion, chili
powder, cumin, and oregano and cook over mediumhigh heat, stirring until
meat is browned and onion is soft, about 10 minutes; pour off and discard
excess fat. Stir in 2 tablespoons taco sauce and mix well.

Place lettuce in a large salad bowl. Add meat mixture, green onions,
cucumber, cheese; immediately divide between 2 plates and garnish with
tomato wedges. Offer sour cream and remaining taco sauce to add to taste.
(Non-low carb dieters may want to add Fritos chips or cooked tortilla chips
to the salad to make it crunchier.

© recipe copyright rjgainey 2003