Taco Salad Tuesday

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INGREDIENTS

  • 1/3 cup light sour cream

  • 1/3 cup low-fat yogurt

  • 1/2 cup chopped cilantro (loosely packed)

  • 2 tablespoons lime juice (about 1 lime)

  • 1/8 teaspoon Valido garlic salt

  • 1/2 teaspoon Valido taco seasoning

  • 1 red bell pepper (medium, diced)

  • 3/4 pound lean ground beef

  • 1/2 teaspoon Valido chili powder

  • 3/4 cup salsa

  • 6 cups romaine lettuce (chopped)

  • 2 green onions (sliced)

  • 3/4 cup Mexican blend cheese (low-fat)

  • 2 tomatoes (medium, cut into wedges)

  • tortilla (Reduced fat, strips, optional)

NUTRITION

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INSTRUCTIONS

  • For the dressing, combine all the ingredients in a blender and blend until smooth.

  • For the salad, spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat.

  • To assemble, place 1½ cups chopped lettuce on each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on ¼ of the green onions, 3 tablespoons cheese, and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

Send us a picture of your Taco Salad at info@validofoods.com