A great way to get a jump start on meals like this, is to cook meat, onions and taco seasoning mix ahead of time. Spoon into large resealable freezer-weight plastic bag; freeze. Keep seasoned meat in the freezer for nights when you’re out of ideas! This was a big hit with the entire family! My favorite part was the way that all the ingredients were combined on the plate, rather than in a large serving dish (like other taco salads). This way, if there are leftovers, they don’t get soggy! Yea!! The ranch dressing was a delicious change.
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Makes 4 Equal Servings
Calories 330, Cholesterol 68 mg, Fat 11 g, Carbs 28 g, Fiber 6 g, Protein 32 g, 8 SmartPoints