Taco salad (healthy)

6 Servings

Ingredients

Quantity Ingredient
2 cups Baked corn chips
1 cup Thousand Island Dressing, low-fat
½ pounds Extra-lean ground beef
1 can Kidney beans, drained
1 teaspoon Chili powder
1 large Head lettuce, chopped
4 Tomatoes, chopped
½ Avacado, sliced
⅓ cup Grated low-fat cheese
2 tablespoons Hot taco sauce

Directions

Brown ground beef in a nonstick skillet. Drain off fat. Add beans and chili powder and simmer 5 minutes, Chop vegetables and put in salad bowl. Before serving, toss vegetables and grated cheese with bean/beef mixture and put in large salad bowl. Arrange corn chips around edge. Combine salad dressing and taco sauce to serve with salad. Makes 6-8 servings (about 16 cups) Per cup: 126 cal, 4g fat, 2mg chol, 3g fiber, 197mg sodium, 28% cal from fat.

To reduce fat content use Fat-Free derssing.

NOTES : Posted on Kitmailbx by Twoanda@... Recipe by: The New American Diet System Posted to MM-Recipes Digest V4 #132 by Simps <c.simpson@...> on May 10, 1997

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