1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93%-lean ground beef
2 large plum tomatoes, diced
1 14-ounce can black beans, rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese
1 pinch of sea salt
Instructions:
Combine salsa and sour cream in a large bowl.
Heat oil in a large nonstick skillet over medium heat.
Add onion and garlic and cook, stirring often, until softened, about 2
minutes. Add beef and cook, stirring often and crumbling with a wooden
spoon, until cooked through, about 5 minutes. Add tomatoes, beans,
cumin and chili powder; cook, stirring, until the tomatoes begin to
break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and
1/4 cup of the salsa mixture.
Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese and a pinch of sea salt.
Enjoy!
Source: http://www.eatingwell.com/recipes/taco_salad.html
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