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"Healthified" Taco Salad

What is "Healthified"?

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

Time-Saver

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

Special Touch

Avocado slices make a perfect garnish for this zesty salad.

Did You Know?

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°F for 8 to 12 minutes or until crispy.

8 reviews

10 ratings - Click to rate

75% less sat fat • 61% less fat • 60% more fiber than the original recipe—see the comparison. Don’t miss out on south-of-the-border favorites—treat yourself to Taco Salad done light. From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:6 servings (3 cups each)

1	lb extra lean (at least 90%) ground beef
2/3	cup water
1	tablespoon chili powder
1/2	teaspoon ground cumin
1/8	teaspoon ground red pepper (cayenne)
12	cups torn romaine or iceberg lettuce
1	can (15 oz) Progresso® pinto beans, drained, rinsed
2	medium tomatoes, chopped (1 1/2 cups)
3	medium green onions, sliced (3 tablespoons)
3/4	cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4	cup Muir Glen® organic salsa (any variety)
3/4	cup fat-free sour cream
3	oz tortilla chips

1.	In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. 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.
2.	Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
High Altitude (3500-6500 ft): No change.

Nutritional Information

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; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

8 Reviews

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taco salad

i prefer to use romaine rather than iceberg lettuce in my taco salads
Posted at 11:32 PM on October 21 2009 by Rox88

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Taco Salad

Delicious! Easy. I would make this again and again. Thank you
Posted at 2:00 PM on September 25 2009 by aunty jeri

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It was really good, my whole family loved it
Posted at 10:35 AM on July 13 2009 by maddismommy

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Delicious

I thought the salad was awesome!!
Posted at 8:36 AM on February 13 2009 by MissCissoko

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Excellent Choice

The whole family loves tacos which makes this salad a delicious yet healthy meal! Even my teenage daughter loves it!
Posted at 9:57 AM on January 16 2009 by The Mom

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Delicious

I have made this several times, and everyone in my family loves it. Very delicious!
Posted at 9:58 AM on September 15 2008 by asmith

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OMG, I just got through making/eating this salad. It's delicioso. We put avacodo on tostada shells for chips. That plate was prettier than at restuarants'. Awesome
Posted at 10:47 AM on August 21 2008 by lori203

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Yummy!

This recipe is healthy and delicious. I made my own tortilla chips and instead of chopped lettuce I made "taco wraps." I just placed all ingredients inside of romaine lettuce leaves and it was delicious!
Posted at 9:37 AM on August 19 2008 by hebert12