Healthier Taco Salad Time: 30 minutes
1/2 lb ground turkey or beef (mince) buy 1 lb and freeze 1/2 for another salad
1/3 cup brown rice
1/3 cup chicken stock plus 1/3 cup water
1 small onion
1/2 green pepper
1 small can chopped green chilies
1 tbs olive oil
1 tsp chili powder
1 - 2 tomatoes
1 avocado
2 jars taco sauce The ones I get are small - about 1 cup each so adjust accordingly - you may
want more. I use 'mild' but mon mari always has a 'hot' one to add to his salad.
1/2 cup shredded cheese - your choice
Lettuce - enough for 2 main meal salads
Cook brown rice according to package directions - I substitute chicken stock for half of the water. Chop onions and green pepper. Heat oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds) Add onion and pepper and sauté for 5 minutes. Add turkey/beef and chilies and continue cooking until meat is done. Add taco sauce - you want the meat mixture to be thick so don't add all of the sauce if it is not needed - serve the rest on the side. Take meat mixture off heat. When rice is done remove from heat. Slice tomato and avocado (see techniques). Tear the lettuce and arrange on plates. Divide rice and put on lettuce, divide meat mixture and put on rice. Top with shredded cheese. Artfully arrange tomato and avocado slices around salad and serve with any remaining salsa. Mon mari always adds some sliced jalepeños to his but that is too hot for me.
Note: There is no 'taco shell bowl' - thus the healthier part. Add some chips if you must but they are really not necessary. Try it, you might like it as is...
Cooking for Two? Or more?
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