INGREDIENTS
1
pound ground beef
1/2
cup chopped onion
2
cloves garlic, minced
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
teaspoon salt
1/2
cup salsa, divided
6
cups packed torn or sliced romaine lettuce
1
large tomato, chopped
1
cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2
tablespoons canola oil
1
ripe avocado, peeled, seeded and diced
1/4
cup sour cream
PREPARATION:
- Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.
- Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
2 cups salad (with 2/3 cup meat mixture, 2 tablespoons cheese and 1 tablespoon sour cream)
Sodium
668 mg
Protein
30 g
Fiber
5 g
Carbohydrate
11 g
Cholesterol
113 mg
Saturated Fat
17 g
Total Fat
47 g
Calories from Fat
72 %
Calories
584
DIETARY EXCHANGE:
Fat
8
Meat
3
Vegetable
2
