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Healthified Taco Salad

Healthified Taco Salad recipe

Don’t miss out on a south-of-the-border favorites - treat yourself to Taco Salad done light.

75% less sat fat • 61% less fat • 60% more fiber than the original recipe

Ingredients

Method

  1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  2. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
  3. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips.
  4. Arrange chips around salad.
  5. Serve immediately.

Prep Time 30 min | Total Time 30 min | Servings 6

Expert Tips:

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

In a hurry? Just toss all of the ingredients except chips in a large bowl and serve family-style with chips.

Avocado slices make a perfect garnish for this zesty salad.

You can make your own baked tortilla chips: Cut corn or flour tortillas into wedges or strips. Brush lightly with oil and place on an ungreased cookie sheet; bake at 375 degrees F for 8 to 12 minutes or until crispy.

Nutrition Information–Serving Size: 1 Serving Calories 380 Calories from Fat 110 Total Fat 12g Saturated Fat 3 1/2g Trans Fat 0g Cholesterol 50mg Sodium 480mg Total Carbohydrate 42g Dietary Fiber 10g Sugars 5g Protein 27g

% Daily Value*: Vitamin A 130% Vitamin C 60% Calcium 20% Iron 30%

Exchanges: 2 Starch; 0 Fruit; 1

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat

Carbohydrate Choice 3

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Betty Crocker.


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