Tex-Mex Taco Salad

• 1/2 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 1/2 teaspoon canola oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces lean ground beef or turkey
• 1 large plum tomato, diced
• 1/2 cup canned kidney beans, rinsed (see Tips for Two)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon salt, or to taste
• 2 tablespoons chopped fresh cilantro
• 4 cups shredded romaine lettuce
• 1/4 cup shredded sharp Cheddar cheese

1. 1. Combine salsa and sour cream in a large bowl.
2. 2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. 3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
4. Nutrition
5. Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium
6. Exchanges: 1 starch, 2 vegetable, 4 lean meat

salsa, sour cream, canola oil, onion, garlic, lean ground beef, tomato, kidney beans, ground cumin, chili powder, salt, fresh cilantro, shredded romaine lettuce, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tex-mex-taco-salad-52861511 (may not work)