Taco Salad

Adam and I love to have Mexican food, but it's often high in calories. This taco salad hits the spot without breaking our calorie budget.

Makes 4 salads

Ingredients:

For the taco meat:
1 pound lean beef (I prefer 96% lean)
1/2 onion, diced
2 teaspoons chili powder
1 teaspoon cumin
salt
pepper

For the salad:
Lettuce (romaine, butter, or iceberg work well)
1 red onion, diced
1 pint cherry or grape tomatoes
2 ounces lowfat cheese
1/2 cup fat free sour cream
1/2 cup salsa
1/2 cup chipotle salad dressing (I make this recipe but with 1/3 of the oil)
4 crunchy taco shells

1. Brown the Meat
   Break the meat up into small bites in a medium saucepan and add the chopped onion. Cook until beginning to brown (about 3-5 minutes).
   
   Add the spices, and continue to cook until browned all the way through, about another 2-3 minutes.


2. Assemble the salads
   For each salad, layer lettuce in the bottom of the plate or bowl. Top with meat, 1/2 ounce cheese, raw onion, tomatoes, and 2 tablespoons each of sour cream, salsa, and salad dressing. Break up a taco shell by hand and sprinkle over the top.
   

Approximate calories per serving: 400 (270 without the dressing)