Taco Salad

2 ½ oz. protein*, 1 carb, 1 veggie, & 1 dairy
*(Weight of protein in recipes is before cooking unless otherwise specified.)
   Ingredients:
  • 3 oz raw Maverick Ranch® ground round (This shrinks about ½ oz during cooking)
  • 1 cup lettuce, torn into bite-size pieces (look for pre-shredded in produce dept.)
  • ¼ cup cucumber, chopped
  • ¼ cup onion, chopped (Spanish onion or scallion works well)
  • ¼ cup tomato, chopped
  • 2 ½ oz fat free cheese, shredded
  • taco seasoning mix (to taste)
  • ¼ cup salsa
  • 1 Tbl. Fat free sour cream
  • Tortilla Chips *

  1. Brown ground beef in a small non-stick fry pan on medium heat.
  2. Drain, rinse (to remove excess fat), and place back in pan.
  3. When it gets bubbly, reduce heat to low and simmer for about 2 minutes.
  4. Place lettuce in bottom of a salad bowl.
  5. Then add ground beef, onion, and tomato in layers.
  6. Top off with crushed tortilla chips, shredded cheese, and salsa. Serve with fat free sour cream.
  7. MOVE OVER TACO BELL©!
Hint: Dipping a fork in sour cream or salad dressing before spearing the food can make a little go a long way!

* Tortilla Chip recipe:
   Ingredients:
  • corn or flour tortilla (0-1 gram fat & not over 95 cal./serv.)
Preheat oven to 450°. Cut tortilla into triangle-shape wedges. Season if desired. Bake in oven until crisp.

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