Tex-Mex Taco Salad

PREP 10 MIN COOK 10 MIN SERVES 2

1/2 cup prepared salsa
2 Tbsp reduced-fat sour cream
1/2 tsp canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinced
1 tsp ground cumin
1 tsp chili powder
1/8 tsp salt, or to taste
2 Tbsp chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 Tbsp of the salsa mixture.

3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

PER SERVING: (MAKES 2 EQUAL SERVINGS)
343 CAL, 13 G FAT, 81 MG CHOL, 26 G CARBS, 32 G PROT, 8 G FIB, 851 MG SOD
PointsPlus Value: 8

Hello! This was great! The salsa / lettuce mixture was somewhat different to my taste-buds but was well accepted! My kids added some tortillas to their plates (I'll let them add whatever as long as they're eating it and I don't have to make something different for them!) and mentioned that it was good! So votes are in... this recipe wins, which means it made our "repeat" list.