Layered Taco Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound lean ground beef (90% lean)
- 2 tablespoons reduced-sodium taco seasoning
- 1 cup salsa
- 1 tablespoon lime juice
- 6 ounces baked tortilla chips (about 70 chips)
- 12 cups chopped iceberg lettuce
- 6 plum tomatoes, seeded and chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
- 1 large sweet yellow or red pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1/3 cup fat-free sour cream
Instructions
- In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.
- Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.
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