Healthified Taco Salad

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.

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(25 Ratings)

25 Ratings

5 Stars 32%

4 Stars 24%

3 Stars 20%

2 Stars 16%

1 Stars

Member Reviews (10)

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PREP TIME
30 Min
TOTAL TIME
30 Min
SERVINGS
6

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.

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Expert Tips

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

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

Avocado slices make a perfect garnish for this zesty salad.

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (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;

Percent Daily Value*:

Vitamin A 130 %;
Vitamin C 60 %;
Calcium 20 %;
Iron 30 %;

Exchanges:

2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
3 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

What is healthified?

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

Here's the skinny

Before	After
1 lb lean (at least 80%) ground beef	1 lb extra lean (at least 90%) ground beef
1 package (1 oz) taco seasoning mix	1 tablespoon chili powder
	1/2 teaspoon ground cumin
	1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups shredded Cheddar cheese (6 oz)	3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup sour cream	3/4 cup fat-free sour cream
6 oz tortilla chips	3 oz tortilla chips
	1 can (15 oz) Progresso® pinto beans, drained, rinsed

Nutritional Highlights

Calories		500 (before) 380 (after)
Dietary Fiber		4 g (before) 10 g (after)
Fat		3 (before) 0 (after)
Saturated Fat		14 g (before) 3 1/2 g (after)
Total Fat		31 g (before) 12 g (after)

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 10/10/2011 9:30:36 AM REPORT ABUSE Gertiesaver said:

Rating:

We had our doubts, but it turned out to be very good. We will make again

Posted 9/19/2011 10:18:13 AM REPORT ABUSE mrscrazyed said:

Rating:

What makes this salad so special is the ingredients in the meat mixture. I made tostados using this recipe and the hint on how to make your own tortilla chips. The tip works for the whole tortilla.

Posted 10/21/2009 11:32:23 PM REPORT ABUSE Rox88 said:

Rating:

i prefer to use romaine rather than iceberg lettuce in my taco salads

1 - 3 of 10 Reviews View All