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Quick Taco Salad
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Instructions
Cook beef and bell pepper in a large nonstick skillet over medium-high
heat until beef is browned; stir to crumble. Add salsa; bring to a boil.
Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture.
Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup
chips, and 1 tablespoon onions. Yield: 4 servings.
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IRON 5.6mg; CHOLESTEROL 68mg; CALCIUM 348mg; CARBOHYDRATE 28.5g; SODIUM
908mg; PROTEIN 32g; FIBER 6.3g