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Taco Salad

10th November 2006

This Mexican-style salad tastes just like in the restaurants. For a lower fat version, use ground turkey and top with reduced fat cheese and light sour cream.

Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 12 minutes 

225_713_tacosalad1.jpg

Ingredients:
1 package McCormick® Salsa Seasoning Mix
3 cups chopped tomatoes, divided
3/4 cup sour cream
1 pound ground beef or turkey
1 package McCormick® Taco Seasoning*
3/4 cup water
1 head iceberg lettuce, shredded (about 8 cups)
1 1/2 cups shredded Cheddar cheese
Tortilla chips (optional) 

 *Or use 1 package  McCormick® Cheesy Taco Seasoning Mix. Prepare as directed on package.
Directions:
1.  Prepare salsa as directed on package, using 2 cups of the tomatoes.  Stir in sour cream.  Refrigerate until ready to serve. 

2.  Brown meat in large skillet on medium-high heat.  Drain fat.  Stir in Seasoning Mix and water.  Simmer 5 minutes, stirring occasionally.

 

3.  For each serving,  layer 1 cup shredded lettuce, 1/4 cup beef mixture, 2 tablespoons each tomatoes and cheese.  Top with 1/4 cup salsa mixture.  Or, layer ingredients on a serving platter.  Serve with tortilla chips, if desired.

A Taste for Health Tips: Use light sour cream and reduced fat sour cream to save 10 grams fat per serving.   Use McCormick® Less Sodium Taco Seasoning to save105 milligrams sodium per serving.

 

 



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This entry was posted on Friday, November 10th, 2006 at 1:23 pm and is filed under Recipes, Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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