Recipe of the Month – Taco Salad June 2007

By Paula Hendricks - Nutritionist on September 4, 2009

Taco Salad Dinner – Serves 8 People

This is one of our favorite summer meals; actually we love this meal year-round but always prepare this for large groups in the summertime.  It is simple to make and everyone enjoys helping with preparation as well as serving themselves a “personalized” taco salad adding all the ingredients they like.  To enjoy on the VLCD, eliminate the beans.

You Will Need:

2 lbs lean ground meat (beef, chicken and/or turkey – 8% fat or less)

1 package Hain’s taco salad seasoning (or other brand)

2 packages of shredded Kraft extra sharp 2% cheddar cheese (you can also use light crumbled feta cheese)

2 cans vegetarian refried beans

3 heads Romaine lettuce, chopped

4 tomatoes, chopped

2 English cucumbers, chopped

1 bunch fresh cilantro, chopped

1 jicama, chopped

1 red onion, chopped

1 bunch green onions, chopped

1 container mild salsa (or other brand)

1 8 oz. container light sour cream (optional)

1 can chopped black olives (optional)

Salt and pepper

Steps to Prepare:

• Cook ground beef in large skillet with ½ of the large onion.  Cook thoroughly.  Add the package of taco seasoning and some water and let simmer while other items are being prepared.
• In saucepan, put 2 cans of refried beans and add ½ to 1 can of water – mix thoroughly.  Heat.  Add some shredded cheese, about 1 cup.  Let simmer.
• Chop all vegetables.

Assembly:  To present dinner, place several dishes on the counter with all the ingredients in separate bowls for individual assembly.

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