By Angie McGowan
It’s taco Tuesday, and I’ve got my favorite taco recipe, a taco salad. Now I know it’s not actually a taco, but it has all the same ingredients. I love making taco salads, even more than tacos because they are so easy. This is my lighter version of a taco salad. I make it with ground turkey instead of beef, and add black beans. The back beans add lots of nutrition and fiber. To make it even lighter, I add just a few tortilla chips to my plate. Don’t forget to use baked tortilla chips to save on more calories. I also use a very big handful of lettuce and a very light sprinkle of cheese. I load on salsa because it’s low in calories and add just a bit of light sour cream.
Lightened Up Taco Salad
Ingredients
- 2 lbs ground turkey
- 1 can black beans, rinsed and drained
- 1 small can tomato paste
- 1 – 14 oz can tomatoes with green chilies
- 1 large onion, chopped
- 2 cloves garlic
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 1 teaspoon chili powder (for heat, optional)
- 1 cup water
- olive oil
- Shredded lettuce
- chopped fresh tomato
- freshly chopped cilantro
- tortilla chips
- light sour cream
- salsa
Method
1. Preheat large skillet. Drizzle with olive oil. Add onions and ground turkey. Brown meat. Add all spices and garlic. Cook for 2 – 3 minutes and add beans, tomato paste and canned tomatoes. Add water and stir well. Bring to a boil and reduce to a simmer. Cook for 20 – 30 minutes or until thickened.
2. Add tortilla chips to plate, add meat, lettuce, tomatoes, and cheese. Top with salsa and light sour cream.
Food , Recipes
