Garden Taco Salad

More ingredients than normally recommended but it is worth it!  

4 c. mixed lettuce greens
1 sweet red, yellow, or orange bell pepper, sliced
4 whole Roma tomatoes, cut into wedges
1/2 c. sweet purple onion, sliced
1/2 c. kidney beans, canned and drained
 8 oz. lean ground longhorn, buffalo, or beef  (93% lean or higher)
1 package taco seasoning
1/4 c. low-fat cheddar or Monterrey jack cheese, shredded
1/2 c. chunky-style garden salsa, mild or spicy
1/2 c. whole kernel Mexican-style corn, drained  

Instructions:

1.       Brown ground meat in pan. Pour off any fat. 

2.       Mix in taco seasoning and set aside. 

3.       Slice pepper, onions, and tomatoes and toss with lettuce.

4.       Add kidney beans and corn to salad mixture.  Chill.

5.       Top with salsa.  Serve with baked tortilla chips.

Variations:

• Vegetarians try without meat or use Mexican-style soy burgers

• Add low fat sour cream and slice of avocado

Tips:

• Add the salsa separately, so the leftover salad won't wilt

• Make soft tacos, roll leftover salad in a low fat flour tortilla

• Rinse beans and corn with water and use fresh salsa to reduce sodium.  Use fresh cooked beans and corn to reduce sodium.

Nutritional Information per Serving:

Serving Size: 2 cups
Servings Per Recipe: 2      
Calories:  590  
Protein:  38 grams
Carbohydrate: 78 grams
Fat: 15 grams (23%)
Fiber:  15 grams
Cholesterol: 57 milligrams
Sodium: 1200 milligrams

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