taco salad


1 pound extra-lean ground sirloin
1 cup diced onions, frozen or fresh
1 cup red, yellow, and/or orange bell pepper strips, frozen or fresh
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash cayenne pepper, to taste
4 cups lettuce
1 cup grated carrots
3 tomatoes, cut into chunks
1 cucumber, diced
1 1/2 cups sweet corn
4 ounces shredded Monterey Jack cheese


Heat a large nonstick skillet over medium-high heat. Add the ground beef, onions, and peppers, cook 3 minutes, and turn down the heat to medium. Stir occasionally while continuing to cook until the meat is completely browned. Turn down the heat again to medium-low and add the seasonings.

Plate the lettuce, and top with carrots, tomatoes, cucumber, and sweet corn. Place the taco meat and then the cheese on top.

nutritional information: not available


yield: 4 servings (serving size: 1 bowl)
time: 15 min
source: DASH Weight Loss Solution, p. 189

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