Taco Salad

Name: Taco Salad
Ingredients: 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

February 3, 2010
Dana White, MS, RD, ATC
Category: Dinner

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Taco Salad

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

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Course Main Course

Cuisine Mexican

Servings

Ingredients

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

Instructions

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.