Taco salad tonight

[trof]

Better Off Red
Beans may be a near-perfect health food -- especially if they're red.

We already know that beans are a great source of fiber and vegetable protein. But red kidney beans are also stellar when it comes to packing an antioxidant punch. In fact, red beans are right up there with blueberries when it comes to total antioxidant value. So brighten up your salads and stews by tossing in some crimson-colored beauties.
http://www.realage.com/news_features/tip.aspx?v=1&cid=17783

TACO SALAD
NUTRITION PROFILE:
High Fiber | Low Sat Fat | High Calcium | High Potassium | Heart Healthy | Diabetes Appropriate

Depending on the type of salsa you use, this salad will vary in heat. To please everyone, make it mild and put a bottle of your favorite hot sauce on the table. Make it a meal: Baked corn tortilla chips or cheese quesadillas and lime wedges are natural accompaniments.

Makes 4 servings, 1 cup filling & 2 cups salad each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93%-lean ground turkey
2 large plum tomatoes, diced
1 14-ounce can kidney beans, rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

NUTRITION INFORMATION: Per serving: 356 calories; 14 g fat (5 g sat, 1 g mono); 81 mg cholesterol; 26 g carbohydrate; 33 g protein; 10 g fiber; 618 mg sodium; 763 mg potassium. Nutrition bonus: Vitamin A (150% daily value), Vitamin C (60% dv), Folate (53% dv), Iron (25% dv), Potassium (22% dv). Exchanges: 1 starch, 2 vegetable, 4 lean meat; 1 Carbohydrate Serving.

[crim son]

1. I want some!

I made black bean soup and cheddar biscuits. Good, but not as good as taco salad.

[hellbound-liberal]

2. I had someone else make my taco salad tonight, Chipotle!

We get vegetarian burrito bowls there at least once a week. Love their salsa!