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The Colorful Plate
Kids Corner

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Taco Salad–Modified **

8 ounces ground sirloin, trimmed 15 ounces kidney beans
16 ounces lettuce, chopped 2 medium tomatoes, chopped
4 ounces fat-free Catalina dressing 4 green onions, chopped
1/2 cup nonfat cheddar cheese, shredded 1 medium green pepper
  6 ounces baked tortilla chips
  1. Brown ground sirloin in nonstick skillet. Allow to come to room temperature.
  2. In a large serving bowl, combine lettuce, cheese, kidney beans, tomato, green onion and green pepper.
  3. Add dressing and toss gently. Add crumbled tortilla chips just prior to serving.
Serves: 8 Nutrition Facts
Calories: 197 Saturated Fat: 0.5 gm
Carbohydrate: 30 gm Fiber: 3 gm
Cholesterol: 19 mg Protein: 14 gm
Fat: 3 gm Sodium: 397 mg
** To lower the fat content of Mary's delicious recipe, use ground sirloin and nonfat cheddar cheese and use half the amount of meat and cheese. Increase the amount of beans to replace the 8 ounces of meat. Use more vegetables to increase the fiber and vitamin content. To further lower the fat content, use baked tortilla chips.

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Last modification date: Mon Aug 7 13:10:15 2006
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