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The perfect cooling side or dessert to this spicy salad would be ice-cold chunks of pineapple sprinkled with with a little cinnamon. If it's strawberry season, toss some of those in as well.
Super taco salad
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Here’s a satisfying, hearty Food Optimizing take on a Tex Mex classic. Your family and friends will love the bold flavors and the cheesy topping. Dig in!
1 lb. 95% lean lean ground beef
2 Tbsp. chili powder
1 tsp. ground cumin
1 (15-oz.) drained can black beans
1 each medium red and green bell peppers, seeded and coarsely chopped
½ large sweet onion, thinly sliced
1 large tomato, cored and cut into ½” chunks
⅓ cup coarsely chopped pickled jalapeno slices
6 cups crisp mixed greens
4 oz. shredded Mexican-style cheese blend
Lime wedges, to serve
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Spray a 12” nonstick skillet with cooking spray* and place over medium heat. Crumble in the beef. Let it sit undisturbed for 1 minute, then cook, stirring often, for about 6 minutes or until the pink color is gone.
- Add the chili powder and cumin and mix well. Stir in the beans, bell peppers and onion. Cook for another 5 minutes, stirring occasionally, until the beans are heated through and the vegetables are crisp-tender. Stir in the tomatoes and jalapenos, then remove from the heat.
- Place the mixed greens in a large, shallow serving bowl, then spoon the beef mixture on top and sprinkle with the cheese and serve with lime wedges.