Taco salad (weight watchers magazine)

4 servings

Ingredients

Quantity Ingredient
9 ounces Lean ground beef
2 teaspoons Peanut oil
½ cup Chopped onion
½ cup Chopped red bell pepper
½ teaspoon Ground cumin
1 cup Salsa
8 eaches Taco shells (4 ounces)
4 cups Shredded iceberg lettuce
2¼ ounce Shredded Cheddar cheese
2 ounces Avocado, cut into 1/2\" cubes
½ cup Plain lowfat yogurt
1 each Spray broiler rack with nonstick cooking spray. Preheat broiler.

Directions

ADAPTED FROM YANKEE STADIUM,

POSTED BY: VALERIE WHITTLE

SERVES: 4

Broil beef on rack 4" from heat, 3 minutes. 2. Meanwhile, in nonstick skillet, heat oil. Add onion and bell pepper; cook, stirring frequently, 2 minutes. Add beef and cumin; cook 5-6 minutes, breaking up pieces with wooden spoon, until meat is no longer pink.

Stir in ½ cup of the salsa; cook 5 minutes. Refrigerate 2 hours, or until chilled. 3. To assemble salad, break 2 taco shells into each of 4 shallow bowls. Top each with 1 cup lettuce and ½ cup beef mixture, then equal amounts of cheese and avocado. Divide remaining ½ cup salsa evenly among the salads; top each with 2 tablespoons yogurt. Each serving provides: ¼ M, 1 FA, 2½ P, 3 V, 1 B Per serving: 556 cal, 19 g pro, 30 g fat, 53 g car, 550 mg sod, 62 mg chol

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