Lightened-Up Taco SaladAngie McGowan
It’s taco Tuesday, and I’ve got my favorite taco recipe, a taco salad. Now I know it’s not actually a taco, but it has all the same ingredients. I love making taco salads, even more than tacos because they are so easy. This is my lighter version of a taco salad. I make it with ground turkey instead of beef, and add black beans. The back beans add lots of nutrition and fiber. To make it even lighter, I add just a few tortilla chips to my plate. Don’t forget to use baked tortilla chips to save on more calories. I also use a very big handful of lettuce and a very light sprinkle of cheese. I load on salsa because it’s low in calories and add just a bit of light sour cream.
Lightened-Up Taco Salad
2 lbs ground turkey
1 can black beans, rinsed and drained
1 small can tomato paste
1 – 14 oz can tomatoes with green chilies
1 large onion, chopped
2 cloves garlic
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon chili powder (for heat, optional)
1 cup water
chopped fresh tomato
freshly chopped cilantro
light sour cream
1. Preheat large skillet. Drizzle with olive oil. Add onions and ground turkey. Brown meat. Add all spices and garlic. Cook for 2 – 3 minutes and add beans, tomato paste and canned tomatoes. Add water and stir well. Bring to a boil and reduce to a simmer. Cook for 20 – 30 minutes or until thickened.
2. Add tortilla chips to plate, add meat, lettuce, tomatoes, and cheese. Top with salsa and light sour cream.