Taco salad recipe?

low cal please


its gotta have sour cream and ground beef!!Taco salad recipe?
TACO SALAD - LOW FAT





1 lb. lean ground beef


1 env. dry onion soup mix


1/2 c. water


1 tbsp. chili powder


6 c. salad greens


1 tomato, chopped


1 c. shredded Cheddar cheese


Fresh cilantro sprigs


Tortilla chips





In skillet cook beef until browned - drain fat. Stir in soup mix, water, chili powder. Cook to boiling and reduce heat to low and cook 10 minutes.





To serve - Spoon meat over lettuce. Top with tomato, cheese and chips.





Additional toppings may include sliced green onions, jalapeno peppers, sour cream, etc. Garnish with cilantro.Taco salad recipe?
baked tortilla chips


1/4 cup ground beef


a dollop of sour cream


1 cup of shredded romaine lettuce


2 tomatoes


1/2 an onion


salsa


low fat cheese





you'll also get most of your veggies in
line a pan with the chips. place well drained lettuce on top. place your cooked meat on top, spred evenly. a thin layer of refried beans and lowfat cheese next { beans can be low-fat too } . place diced tomatoes, sliced olives, sour cream, and guacamole on top. salsa served as a dressing, and place peppers on it if wanted.
i agree. no sour cream and no ground beef it aint a taco salad
3 tablespoons olive oil


1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces


1 medium onion, chopped


5 medium cloves garlic, finely chopped


12 (6 inch) corn tortillas, torn or cut into small pieces


1 cup sour cream


1 (19 ounce) can Progresso(R) Vegetable Classics hearty tomato soup


1 (15.25 ounce) can Green Giant(R) whole kernel corn, drained


1 (15 ounce) can Progresso(R) black beans, drained, rinsed


1 (4.5 ounce) can Old El Paso(R) chopped green chiles


1 (1.25 ounce) package Old El Paso(R) taco seasoning mix


1/2 teaspoon salt


1 teaspoon ground cumin


1/4 teaspoon pepper


2 cups shredded Colby-Monterey Jack cheese blend


1 (2.25 ounce) can sliced ripe olives, drained


16 cups shredded romaine lettuce


3 cups chopped tomatoes


4 medium green onions, chopped


Mango-peach salsa (optional)


Nutrition InfoPer Serving





Calories: 555 kcal


Carbohydrates: 58 g


Dietary Fiber: 8 g


Fat: 24 g


Protein: 29 g


Sugars: 7 g


About: Nutrition Info





Powered by: ESHA Nutrient Database





2. Cooking Directions


Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook about 8 minutes, stirring frequently, until chicken is no longer pink in center. Remove skillet from heat.


Stir in tortillas, sour cream, soup, corn, beans, green chiles, taco seasoning mix, salt, cumin and pepper. Pour into baking dish. Sprinkle with cheese and olives.


Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.


In 6-quart bowl, mix lettuce, tomatoes and green onions. Divide lettuce mixture evenly among individual plates. Top each with baked taco mixture and mango-peach salsa.


Yield: 10 servings
Black Bean Taco Salad


Please Review this Recipe (';Write Review link below';)!


2 (15 ounce) cans black beans -- rinsed and drained


1 (2 1/4 ounce) can sliced ripe olives -- drained


1 1/2 cups chopped seeded tomatoes (about 2 medium)


1/3 cup shredded Cheddar cheese


1/4 cup chopped green onions (2 to 3 medium)


1/4 cup chopped fresh cilantro


2 tablespoons lime juice


1 teaspoon ground cumin


1/4 teaspoon pepper


4 cups chopped spinach (about 6 ounces)


|Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime


juice, cumin and pepper; toss with bean mixture. Serve on spinach.
http://www.cdkitchen.com/recipes/cat/669鈥?/a>





ther4e is around 40 different taco salad recipes u can choose from!
INGREDIENTS


1 pound lean ground beef


1 (1.25 ounce) package taco seasoning mix


1 (16 ounce) can chili beans


1 (16 ounce) bottle French dressing


1 head iceberg lettuce


1 (14.5 ounce) package tortilla chips


2 cups shredded Cheddar cheese


1 cup chopped tomatoes


4 tablespoons sour cream


1/2 cup prepared salsa











DIRECTIONS


In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.


Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.