Thursday, November 8, 2012

Taco Salad (Light)

1 pound lean ground beef
1/4 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
1 cup frozen corn 
1 can drained and rinsed kidney beans
2 tablespoons chili powder 
1 teaspoon sugar 
1/2 teaspoon dried oregano 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 cup (4 ounces) shredded reduced-fat cheddar cheese 
1 medium head iceberg lettuce
 Baked tortilla chips 
 1 cup salsa

1.In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in cheese.

2.Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa. 

Yield: 8 servings.

Nutritional Facts 3/4 cup equals 416 calories, 18 g fat (5 g saturated fat), 38 mg cholesterol, 641 mg sodium, 44 g carbohydrate, 5 g fiber, 20 g protein.
* Simple easy fast and tasted great we topped it with some light sour cream and it was yummy would make again. I give it a 4 1/2 

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