Taco Salad

Served on a bed of baked tortilla chips, this salad is a family favorite.If adults like things on the spicy side, divide out some dressing for thekids, then add a drop or two of Tabasco to their portion.

1/2 lb. extra lean ground beef (9% fat) or ground turkey (7% fat)
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. salt (optional)
1/2 head of lettuce, chopped
1/2 cup chopped green onion
3 tomatoes, chopped
1 can (15 1/4 oz.) kidney beans, drained
4 oz. grated reduced-fat cheddar cheese
3 oz. tortilla chips, baked type
3/4 cup nonfat thousand island or ranch-style dressing

Cook meat with the seasonings in a skillet that has been sprayed withnon-stick cooking spray. Remove from heat. In a large bowl mix lettuce,onion, tomatoes, kidney beans, cheese, and meat. Divide tortilla chips onfive individual plates and top with salad. Top with dressing and serveimmediately.

Source: Quick & Healthy Volume II

Yield: 10 cups plus tortilla chips (5 servings)
One serving: 2 cups and 10 tortilla chips
Per serving: 323 calories, 34 grams carbohydrate, 23 grams protein, 11 grams fat
Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable