Just fifteen minutes from here to the border—and our lightened-up version of this family-restaurant staple.
4 main-dish servings
1 pound lean (90%) ground beef or ground chicken
11/2 teaspoons chili powder
3/4 cup salsa
1 bag (10 ounces) chopped romaine lettuce
2 cups baked tortilla chips
1/3 cup shredded reduced-fat Mexican cheese blend
1 medium ripe avocado, pitted and cut into ½-inch chunks
1/4 cup reduced-fat sour cream
- In 12-inch skillet, cook ground beef on medium 4 to 5 minutes or until beef begins to brown, breaking up meat with spatula as it cooks. Stir in chili powder, and cook 1 minute longer. Add ½ cup salsa and cook 3 to 4 minutes to heat through.
Divide lettuce among 4 serving plates. Top each with beef mixture, tortilla chips, cheese, avocado, sour cream, and remaining salsa. Makes 4 main-dish servings.
- Divide lettuce among 4 serving plates. Top each with beef mixture, tortilla chips, cheese, avocado, sour cream, and remaining salsa. Makes 4 main-dish servings.
Each serving : About 405 calories, 28g protein, 21g carbohydrate, 23g total fat (8g saturated), 6g fiber, 86mg cholesterol, 425mg sodium.
Salad in a snap
Pair a quick salad with everything from pasta to pork chops and dinner is served! It all starts with a simple vinaigrette.
In a small bowl, whisk together 3 tablespoons vinegar, 1/2 teaspoon Dijon mustard, and a pinch each of salt and pepper, then slowly drizzle in 1/4 cup olive oil, whisking until the mixture emulsifies. Change the flavor by using a different vinegar, such as balsamic, sherry, or tarragon, or experiment with your own favorites.
BABY ROMAINE WITH FENNEL AND CITRUS
Toss together one 5-ounce bag baby romaine, 1 cup thinly sliced fennel, 1 cup jarred citrus segments, 1/2 cup rinsed and drained chickpeas, and 6 thinly sliced radishes. Dressing tip: Use lemon juice or a combination of lemon and lime juice instead of vinegar.
GREEK SALAD WITH FETA AND OLIVES
Toss together one 5-ounce bag spring mix with herbs, 1 cup grape tomatoes, 1 seedless cucumber cut into 1/2-inch chunks, and 1/2 cup pitted Kalamata olives. Top with 1/4 cup crumbled goat or feta cheese. Dressing tip: Use tarragon or white wine vinegar.
CARROT COLESLAW WITH DRIED CHERRIES AND ALMONDS
Toss together one 10-ounce bag shredded carrots, 1 large red pepper cut into 1/4-inch-wide strips, 1/2 cup dried cherries, and 1/2 cup toasted slivered almonds. Dressing tip: Use seasoned rice vinegar and add a teaspoon of toasted sesame oil.
APPLE COLESLAW WITH GOLDEN RAISINS AND PECANS
Toss together one 16-ounce bag coleslaw mix, 1 Granny Smith apple cored and cut into 1/2-inch chunks, 1/2 cup golden raisins, and ½ cup chopped pecans. Dressing tip: Whisk 1 tablespoon light mayonnaise into basic vinaigrette.
SPINACH AND ENDIVE WITH PEARS AND WALNUTS
Toss together one 6-ounce bag baby spinach, 2 heads sliced Belgian endive, 1 cored and thinly sliced Bosc pear, and 1/2 cup toasted walnut pieces. Dressing tip: Use raspberry vinegar.