A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.
reduced-fat sour cream
93%-lean ground turkey
large plum tomatoes, diced
kidney beans, rinsed
chopped fresh cilantro
shredded romaine lettuce
shredded sharp Cheddar cheese
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder
; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
Add lettuce to the remaining salsa
mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.
Calories 361, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 1 g, Cholesterol 86 mg, Sodium 583 mg, Carbohydrate 25 g, Fiber 10 g, Protein 33 g, Potassium 718 mg. Daily Values: Vitamin A 150%, Vitamin C 60%, Iron 25%. Exchanges: Starch 1,Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet