Sunday, January 18, 2009

Taco Salad

I must warn you, this one is pretty time consuming, but it was very good and gives really nice portion sizes, if you are struggling with hunger.

Source: WW New Complete Cookbook (worthwhile investment!)
Servings: 4
Points per Serving: 7

1/2 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro
1/2 cup fat-free sour cream
1 garlic clove, crushed
1/8 tsp salt
2 tsp olive oil
1 1/2 onions, finely chopped
2 garlic cloves, minced
1 carrot, chopped
1/2 red bell pepper, seeded and chopped
4 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne
1/2 pound lean ground beef (10% or less fat)
1 (14.5 ounce) can diced tomatoes
1/2 cup tomato paste
1 cup water
4 cups shredded iceberg lettuce
1 carrot, shredded
4 (6-inch) corn tortillas, lightly toasted and cut into 4 triangles each) - {Shannon} - I cut into strips and sprayed with Pam and put under the broiler
3/4 cup shredded reduced-fat cheddar cheese

1. To prepare the dressing, in a small bowl combine the yogurt, cilantro, sour cream, crushed garlic, and salt; let stand 30 minutes.
2. In a large nonstick skillet, heat the oild. Saute about two-thirds of the onions and the minced garlic until the onion is translucent, 6-8 minutes. Add the chopped carrot, bell pepper, chili powder, cumin, oregano, and cayenne; cook, stirring constantly, 2 minutes. Add the beef, breaking it apart with a wooden spoon. Stir in the tomatoes, tomato paste, and water; bring to a boil. Reduce the heat and simmer, covered, until the beef is cooked trhough, about 20 minutes. Uncover and cook, stirring occasionally, until the liquid evaporates, about 15 minutes longer.
3. Meanwhile, in a large bowl combine the lettuce, shredded carrot, and one-fourth of the cilantro dressing; toss to coat.
4. To serve, divide the lettuce mixture among four plates; top with th emeant, then surround with the tortilla trianlges. Serve, sprinkled with th echeese and remaining onion and drizzled with the dressing.

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