Taco Salad Recipe

Serves 2

406 calories per serving with bean cooking liquid, 390 calories per serving with water.

Ingredients:

  • 1/3 lb regular ground beef
  • 2 tbsp onion, chopped
  • 1 tsp flour
  • 1 cup dried kidney beans, cooked, unsalted, drained (1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit salt and use water instead of bean liquid in step 4)
  • 1/3 cup tomato puree
  • 2 tbsp bean cooking liquid or water
  • 1 tsp chili powder
  • 1/4 tsp oregano leaves
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 2 cup lettuce, torn in bite-size pieces
  • 1 small tomato (about 4 ounces), cut in chunks
  • 1/4 cup green pepper, chopped
  • 8 cornmeal chips, crumbled, (see separate recipe)

    • Instructions:

    1. Cook beef and onion until beef is well browned.
    2. Drain.
    3. Stir in flour. 4. Stir in beans, tomato puree, bean liquid or water, and seasonings.
    5. Cook over low heat until thickened -- about 10 minutes.
    6. Mix lettuce, tomato chunks, and green pepper.
    7. To serve, place half of lettuce mixture (about 1 - 1/2 cups) on each plate.
    8. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture.
    9. Sprinkle crumbled cornmeal chips over beef mixture.
    10. Serve immediately.