Trim Taco Salad

4 ounces 93% lean ground beef
1 teaspoon Mrs Dash SW Chipotle seasoning
3 cups romaine hearts, chopped (approximately 4 ounces)
3 Roma tomatoes, ripe-chopped (approximately 6 ounces)
2 tablespoons reduced fat ranch dressing (I used Kraft-Light Done Right Ranch)
1/2 ounce of tortillas (crushed with your hands)
1 tablespoon 2$ milk reduced fat Mexican four cheese blend (I used Lucerne from Safeway)

Preheat a small non stick skillet over medium high heat.  Lightly sprinkle with salt.  When hot, add the beef and seasoning mix.  Cook the beef, breaking into small-medium sized chunks as it cooks.  About 3-5 minutes.  Remove from heat. 

Meanwhile, place your lettuce, tomatoes, chips and ranch in a bowl and toss well to coat.  Pour salad mixture onto a large serving plate, add beef mixture.  Garnish with a few reserved chip pieces and the cheese.  Serve immediately. 

Recipe printed from
Copyright ©2011 The Slow Roasted Italian – All rights reserved.