Lunch: Fiesta Taco Salads Recipe

Ingredients

1/2 pound lean ground beef (90% lean)
1 jalapeno pepper, seeded and finely chopped
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
1 can (15 ounces) black beans, rinsed and drained
4 cups hearts of romaine salad mix
3/4 cup cherry tomatoes, halved
1/2 cup chopped green pepper
3 green onions, chopped
1/4 cup sliced ripe olives
1/3 cup shredded reduced-fat sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/2 cup salsa
1/4 cup 2% milk
32 blue tortilla chips

Instructions

In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans.
Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.

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