Unlike most taco salads, which tend to be astronomically high in fat and calories, this one's extra lean. Luckily, like those high-fat versions, this one is tasty, too — without all the calories.

1 tablespoon olive oil
2 cloves garlic, minced
1 medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
½ small onion, chopped
8 ounces lean ground beef, buffalo or ground turkey breast
2 teaspoons chili powder
1 teaspoon ground cumin
½ cup well-drained canned pinto or kidney beans, rinsed
1 ½ cups prepared tomato salsa
2 tablespoons chopped fresh cilantro (optional)
Tabasco sauce (optional)
4 cups shredded romaine lettuce
2 large plum tomatoes, seeded and chopped
½ cup shredded cheddar cheese or Monterey Jack cheese
½ cup slightly crumbled baked taco chips

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic, bell peppers and onion, and cook until softened, about 5 minutes.
  2. Add the beef, chili powder and cumin and cook, stirring frequently, until the meat is crumbly and cooked through, 3 to 4 minutes. Add the beans and salsa, bring to a boil, reduce the heat and let it simmer until the beans are heated through and the flavors are blended, about 2 minutes. Add the cilantro and Tabasco, if using.
  3. Divide the lettuce between 2 large plates or bowls, then top each bed of lettuce with half of the meat mixture. Scatter half of the chopped tomato and cheese and ¼ cup of the taco chips over each salad and serve immediately.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 ½ servings
Calcium: 1 serving
Vitamin C: 4 servings
Green leafy and yellow vegetables and fruits: 3 servings
Whole grains and legumes: ½ serving
Iron: if made with ground beef or buffalo
Fat: ½ serving