Texas Taco Salad

Yield: 4 servings

Ingredients

• 1 pound ground beef (95% lean)
• 1 cup shredded carrot (about 1 large carrot)
• 3/4 cup salsa
• 1 (15 ounce) can black beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 cups mixed salad greens
• 1/2 cup low-fat shredded Cheddar cheese
• 1 medium tomato, chopped (about 1 cup)
• 1/2 cup diced bell pepper
• 1/4 cup thinly sliced red onion
• Sliced black olives (optional)
• Salad dressing of choice (optional)

Instructions

1. Heat a large nonstick skillet over medium heat until hot. Add ground beef; cook for 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally until meat is no longer pink. Pour off drippings, if any.
2. Stir in carrots, salsa, beans, cumin, chili powder and garlic powder; cook for 2 minutes. Remove skillet from heat.
3. Divide salad greens among 4 plates and top each with a quarter of the beef mixture. Top with cheese, tomato, pepper and onion. Garnish with sliced olives and salad dressing, if desired.

Attribution

Recipe and photo used with permission from: Texas Beef Council