Taco Salad

Serves: 4

*This mixture is great leftover – make the recipe for dinner and have some for lunch in a wrap the next day.

2 tsp canola oil

½ cup chopped red onion

½ cup diced bell pepper

½ cup chopped celery
½ jalapeno pepper, finely chopped (optional)
½ tsp kosher salt
1 clove garlic, minced
1 lb ground turkey breast or 90-95% lean ground beef
½ tsp ground cumin
½ tsp chili powder
½ tsp hot sauce (Cholula brand recommended)
1 Tbsp ketchup
2 Tbsp barbecue sauce
1 Tbsp hoisin sauce
2 Tbsp all-purpose flour
½ cup low sodium chicken or vegetable broth
1 cup canned black beans (rinsed and drained)
½ cup corn kernels
2 cups baby spinach or chopped Swiss chard
2 Tbsp chopped scallions
2 Tbsp chopped fresh parsley or cilantro
8 cups chopped lettuce
¼ cup shredded lowfat cheddar cheese
¼ cup light sour cream
16 tortilla chips, crushed
Lime wedges

Heat oil in a large skillet over medium-high heat. Add onion, peppers and celery; season with salt and sauté for 3 minutes. Add garlic and turkey or beef and cook until meat is browned. Add cumin and chili powder – mix to combine. Stir in hot sauce, ketchup, barbecue and hoisin sauces. Sprinkle mixture with flour and mix well to incorporate. Allow flour to cook for 1-2 minutes and then add chicken broth. Continue to stir and cook for 2-3 minutes as sauce thickens (if mixture appears too dry, add more broth). Stir in black beans, corn and spinach; cook for an additional 2 minutes until heated through and spinach is wilted. Turn off heat, add scallions and parsley. Serve over lettuce topped with cheese, sour cream, tortilla chips and freshly squeezed lime juice.

Nutrition Information:
365 calories
8g fat
1.5g saturated fat
37g protein
34g carbohydrate
77mg cholesterol
650mg sodium
6g fiber

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