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Teen's Taco Salad




Source of Recipe


desperationdinners.com


List of Ingredients




1 pound extra-lean ground beef, fresh or frozen
1/2 head iceberg lettuce (for about 4 cups torn)
1/2 cup frozen chopped onions
1 small can (8 ounces) reduced-sodium tomato sauce
1 cup taco sauce
4 cups low-fat tortilla chips
1/2 cup (2 ounces) already-shredded Cheddar cheese, or more to taste



Garnish options:



fat-free sour cream

taco sauce

chopped tomatoes

chopped green chilies

sliced black olives

guacamole

Recipe



1. If the meat is frozen, microwave it for 3 minutes, uncovered on high, to begin defrosting. Meanwhile, rinse and drain the lettuce and begin tearing it into bite-size pieces. Set aside.
2. When the meat has microwaved, brown it in a nonstick skillet over medium-high heat. Stir the meat frequently to crumble. While the meat browns, chop the tomatoes, if using for garnish. When the meat is brown, drain it into a colander, discard any drippings, and return the meat to the skillet.
3. Add the onions, tomato sauce and taco sauce. Bring the sauce to a boil, reduce the heat to medium and cook 5 minutes until the mixture thickens, stirring from time to time. Meanwhile, arrange the tortilla chips and lettuce equally on 4 plates.
4. Pour 1 cup of the beef mixture over the lettuce. Sprinkle the cheese over the beef. At this point, let each person garnish a salad to personal taste.

Serves 4

Approximate Values Per Salad Without Garnishes: 503 calories (42% from fat), 23 g fat (11 g saturated), 100 mg cholesterol, 30 g protein, 42 g carbohydrates, 1202 mg sodium

Start to Finish: 20 Minutes