Mexican Beef Salad
Cut: Ground Round
Preparation Time: 15 Minutes
Cook Time: 15 minutes |
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Main Ingredients:
1 pound lean ground beef (95% lean)
1 small onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
5 cups thinly sliced romaine
1 1/2 cups (about 8 ounces) grape tomatoes or cherry tomatoes, halved
1/2 cup drained, canned no-salt-added black beans, rinsed
3 tablespoons canned chopped mild green chiles, rinsed and drained
1/3 cup shredded fat-free or low-fat Cheddar cheese
2 tablespoons snipped fresh cilantro
Spicy Ranch Dressing
1/2 cup fat-free or light ranch dressing
3/4 teaspoon ground cumin
1/8 teaspoon red hot-pepper sauce
Directions:
- In a large nonstick skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes, or until the beef is not pink. Pour off and discard the drippings. Sprinkle with the chili powder, cumin, and garlic powder. Cook for 2 to 3 minutes.
- Meanwhile, in a small bowl, whisk together the dressing ingredients.
- To serve, place the romaine on a large platter. Top the romaine with the tomatoes, beans, green chiles, and beef mixture, in that order. Sprinkle with the Cheddar and cilantro. Serve with the dressing. Makes 4 servings.
Recipe Notes:
Nutrients per serving- Calories 292; Total Fat 7.9 g; Saturated Fat 3.3 g; Polyunsaturated Fat 0.9 g; Monounsaturated Fat 3.1 g; Carbohydrates 24 g; Fiber 5.1 g; Cholesterol 80 mg; Protein 32 g; Sodium 456 mg; Niacin 7.1 mg; Vitamin B6 0.6 mg; Vitamin B12 2.2 mg; Selenium 19 mg; Zinc 6.9 mg; Iron 4.8 mg. This recipe is an excellent source of fiber, protein, niacin, Vitamin B6, Vitamin B12, selenium, zinc, and iron.
Dietary Exchanges- 1 Starch, 1 Vegetable, 3 Lean Meat
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