Cool Taco Salad
Taco-seasoned ground beef, lettuce and tomatoes with a creamy salsa dip
Servings: 2
Preparation Time: 20 minutes
| NUTRITIONAL INFO | Avg | M | F |
| Calories : | 380 | 475 | 285 |
| Protein : | 39 | 49 | 29 |
| Carbs: | 37 | 46 | 28 |
| Fat : | 10 | 13 | 8 |
INGREDIENTS
2 portions lean ground beef (about ½ lb)
1 Tbsp water
2 tsp taco seasoning mix, divided
2 whole-wheat pitas
2 Tbsp reduced-fat cream cheese, at room temperature
2 Tbsp fat-free sour cream
2 Tbsp salsa
1 cup lettuce, shredded
1 tomato, diced
¼ cup reduced-fat cheddar cheese, shredded
DIRECTIONS
- Preheat oven to 400° F.
- In a medium skillet, brown ground beef over medium heat until no longer pink; drain off any excess fat. Add water and 1 tsp taco seasoning to the beef and simmer for 3 minutes. Remove from heat and set aside to cool slightly.
- Cut each pita into 8 wedges and place on baking sheet. Bake for about 7 minutes or until lightly browned.
- While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a small bowl; mix well. Divide and spread this mixture evenly on 2 small plates.
- Spoon a portion of the beef over the sour cream mixture, and top each with half the lettuce, tomato and cheddar cheese.
- Place 8 baked pita wedges on each plate, serve and enjoy!
