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

Roasted Beet and Arugula Salad

I used to hate beets with a passion, but when roasted they loose the 'dirt' flavor and take on a sweet flavor. When combined with dark greens, sharp cheese, toasted nuts, and citrus flavor, they really shine.

For each salad:
1 cup arugula leaves
1/2 medium roasted beet (see recipe below)
1/2 naval orange
1 to 2 slices red onion
1/2 tablespoon orange flavored oil
1 teaspoon honey
1 tablespoon gorgonzola cheese
2 tablespoons sliced almonds