icinglady1
06-13-2006, 10:43 PM
Layered Taco Salad, without the tacos!
It's buenos without the nachos! Toss the tacos and you can say adios to bad fat and bad carbs. What's left is all good: A mexy, mouthwatering, mulit-level salad ideal for a hot summer night or backyard party..Ole!
Beef Mixture
1 1/2 pounds extra-lean ground beef
1 cup chopped onions
1 large jalapeno pepper, seeded and minced
2 teasp minced garlic
1 tbsp chili powder
2 teasp ground cumin
2 cups quartered grape tomatoes
1/3 cup ketchup
1/2 teasp salt
1/4 teasp ground black pepper
Salad
12 cups torn romaine and iceberg lettuce
1 cup canned whole-kernel corn, drained
1 cup canned black beans, drained and rinsed
1/2 cup diced green bell pepper
1 cup packed shredded light old (sharp) cheddar cheese (4 oz)
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small ripe avocado, peeled and sliced (optional)
1 cup each..light sour cream and salsa
Heat a large, non-stick skillet over medium-high heat. Add beef, onions, jalapeno pepper and garlic. Cook and stir until beef is no longer pink, breaking up any large pieces. Add chili powder and cumin. Cook 1 more minute. Add grape tomatoes, ketchup, salt and pepper. Cook and stir for 2 more minutes. Remove skillet from heat and set aside.
To assemble salad, spread lettuce over bottom of a serving platter (or make individual salads) Top with beef mixture, followed by corn, beans, green pepper, cheese, tomatoes, green onions and avocado slices (if using), in that order. Top with sour cream and salsa just before serving.
Makes 8 servings- 6 points each
Calories per serving 279, total fat 11.1g (sat 6.1g) protein 25g, carb 22g, fiber 5.7g, cholesterol 65mg, sodium 700mg
It's buenos without the nachos! Toss the tacos and you can say adios to bad fat and bad carbs. What's left is all good: A mexy, mouthwatering, mulit-level salad ideal for a hot summer night or backyard party..Ole!
Beef Mixture
1 1/2 pounds extra-lean ground beef
1 cup chopped onions
1 large jalapeno pepper, seeded and minced
2 teasp minced garlic
1 tbsp chili powder
2 teasp ground cumin
2 cups quartered grape tomatoes
1/3 cup ketchup
1/2 teasp salt
1/4 teasp ground black pepper
Salad
12 cups torn romaine and iceberg lettuce
1 cup canned whole-kernel corn, drained
1 cup canned black beans, drained and rinsed
1/2 cup diced green bell pepper
1 cup packed shredded light old (sharp) cheddar cheese (4 oz)
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small ripe avocado, peeled and sliced (optional)
1 cup each..light sour cream and salsa
Heat a large, non-stick skillet over medium-high heat. Add beef, onions, jalapeno pepper and garlic. Cook and stir until beef is no longer pink, breaking up any large pieces. Add chili powder and cumin. Cook 1 more minute. Add grape tomatoes, ketchup, salt and pepper. Cook and stir for 2 more minutes. Remove skillet from heat and set aside.
To assemble salad, spread lettuce over bottom of a serving platter (or make individual salads) Top with beef mixture, followed by corn, beans, green pepper, cheese, tomatoes, green onions and avocado slices (if using), in that order. Top with sour cream and salsa just before serving.
Makes 8 servings- 6 points each
Calories per serving 279, total fat 11.1g (sat 6.1g) protein 25g, carb 22g, fiber 5.7g, cholesterol 65mg, sodium 700mg