Skinny Taco Salad

Name: Skinny Taco Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can pinto beans, drained, rinsed; 1 Tbsp chili powder; 454 grams extra lean (at least 90%) ground beef; 3 Tbsps medium green onions, sliced; 1 teaspoons ground cumin; 0 teaspoons ground red pepper (cayenne); 3 liters torn romaine or iceberg lettuce; 177 milliliters Muir organic salsa (any variety); 85 grams 3/4 cup shredded reduced-fat sharp Cheddar cheese; 177 milliliters fat-free sour cream; 355 milliliters medium tomatoes, chopped; 85 grams tortilla chips; 158 milliliters water

The recipe Skinny Taco Salad is ready in approximately 30 minutes and is definitely a great gluten free option for lovers of Mexican food. One serving contains 385 calories, 27g of protein, and 18g of fat. For $2.54 per serving, you get a main course that serves 6. If you have ground pepper, water, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Chili Powder

Cumin

Water

Beef

Equipment you will use

Frying Pan

Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad.

Ingredients you will need

Lettuce

French Fries

Meat

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

425grams

can pinto beans, drained, rinsed 1Tbsp

chili powder 454grams

extra lean (at least 90%) ground beef 3Tbsps

medium green onions, sliced 1teaspoons

ground cumin 0teaspoons

ground red pepper (cayenne)3liters

torn romaine or iceberg lettuce 177milliliters

Muir organic salsa (any variety)85grams

3/4 cup shredded reduced-fat sharp Cheddar cheese 177milliliters

fat-free sour cream 355milliliters

medium tomatoes, chopped 85grams

tortilla chips 158milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.