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Taco Salad |
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Serves: 8
Print this Recipe
1 cup italian herb dressing, low-calorie
1 tablespoon chili powder
1 teaspoon cumin, ground
1 pound ground beef, lean, browned, drained, and cooled
2 cups pinto beans, cooked
2 tomatoes, chopped
1 head iceburg lettuce (small) shredded
4 green onions, chopped
1 green bell pepper, chopped
1 cup Homemade Tortilla Chips (see index) or commercial taco chips
1 cup cheddar cheese, grated
Taco Salad, like Chinese Chicken Salad (recipe follows), is a good one-dish meal (if your kids eat salad!). If you like a little more moisture, try a little extra sprinkling of lemon juice or wine vinegar.
1. Mix dressing, chili powder, and cumin with beef.
2. Place all other ingredients in a large bowl. Add beef and toss gently. Or layer the ingredients, with lettuce on the bottom, followed by beans, onions, tomatoes, peppers, and meat, and top with chips and cheese.
Food exchanges per 1½-cup serving: 1 BREAD, 1½ high-fat MEAT, 2 VEGETABLE
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