Taco Salad (weight Watchers Magazine) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
ADAPTED FROM YANKEE STADIUM,
POSTED BY: VALERIE WHITTLE
SERVES: 4
9 ounce: Lean ground beef,
4 cup: Shredded iceberg lettuce,
2 t: Peanut oil,
2 1/4 ounce: Shredded Cheddar cheese,
1/2 cup: Chopped onion,
2 ounce: Avocado, cut into 1/2" cubes
1/2 cup: Chopped red bell pepper,
1/2 cup: Plain lowfat yogurt,
1/2 t: Ground cumin,
1 each: Spray broiler rack with,
1 cup: Salsa,
-nonstick cooking spray.,
8 each: Taco shells, 4 ounces
-Preheat broiler.,
Directions:
Broil beef on rack 4" from heat, 3 minutes. 2. Meanwhile, in nonstick
skillet, heat oil. Add onion and bell pepper; cook, stirring
frequently, 2 minutes. Add beef and cumin; cook 5-6 minutes,
breaking up pieces with wooden spoon, until meat is no longer pink.
Stir in 1/2 cup of the salsa; cook 5 minutes. Refrigerate 2 hours, or
until chilled. 3. To assemble salad, break 2 taco shells into each of
4 shallow bowls. Top each with 1 cup lettuce and 1/2 cup beef
mixture, then equal amounts of cheese and avocado. Divide remaining
1/2 cup salsa evenly among the salads; top each with 2 tablespoons
yogurt. Each serving provides: 1/4 M, 1 FA, 2 1/2 P, 3 V, 1 B Per
serving: 556 cal, 19 g pro, 30 g fat, 53 g car, 550 mg sod, 62 mg chol
Source from luhu.jp
skillet, heat oil. Add onion and bell pepper; cook, stirring
frequently, 2 minutes. Add beef and cumin; cook 5-6 minutes,
breaking up pieces with wooden spoon, until meat is no longer pink.
Stir in 1/2 cup of the salsa; cook 5 minutes. Refrigerate 2 hours, or
until chilled. 3. To assemble salad, break 2 taco shells into each of
4 shallow bowls. Top each with 1 cup lettuce and 1/2 cup beef
mixture, then equal amounts of cheese and avocado. Divide remaining
1/2 cup salsa evenly among the salads; top each with 2 tablespoons
yogurt. Each serving provides: 1/4 M, 1 FA, 2 1/2 P, 3 V, 1 B Per
serving: 556 cal, 19 g pro, 30 g fat, 53 g car, 550 mg sod, 62 mg chol
Source from luhu.jp