80--- Chopped Taco Salad

A truly easy dinner idea for hot summer days!  You can add some lean ground beef or turkey if you choose, or you can go vegetarian and spend less time in the kitchen!

Chopped Taco Salad

Serves 5

1 lb extra lean ground beef or ground turkey (optional- if you omit, add another can of beans of your choice)

1 can kidney beans, drained and rinsed

1 head romaine lettuce, coarsely chopped

3 medium tomatoes, seeded and coarsely chopped

1/2 cup roasted red pepper, chopped

1/2 cup large black olives, chopped

1 red onion, coarsely chopped

1 cup corn kernels (optional)

1 cup fresh cilantro leaves

1 large zucchini, chopped

1 avocado, chopped (optional- add at end)

1/2 cup salsa of your choice

1/3 cup plain low fat yogurt

2 tsp cumin, divided

2 tsp chili powder, divided

1/2 tsp salt

1/4 tsp garlic powder

Fresh ground black pepper

1 cup crumbled feta cheese (optional)

If using ground beef or turkey, crumble in a nonstick pan and cook over medium-high heat until cooked through.  Drain then return to pan over medium heat.  Add 2 Tbsp water to pan along with 1 tsp cumin and 1 tsp chili powder.  Stir until meat is coated, then remove from heat and set aside to cool.

Combine chopped lettuce, tomatoes, corn, red pepper, black olives, onion, cilantro, and zucchini in a large bowl.  In a smaller bowl, whisk together salsa, yogurt, 1 tsp cumin, 1 tsp chili powder, salt, garlic, and pepper.  

Add meat to salad, if desired.  Add salsa yogurt dressing, and toss salad to coat.  Add avocado and feta cheese, if desired.  Serve immediately.

Nutrition Info per ~1.5 cup serving using 95% lean ground beef: 340 calories, 10 g fat, 33 g protein, 22 g carbohydrates, 7 g fiber