Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Originally published on February 22, 2010

Seasoning

2 tbsp chili powder

1 tbsp paprika

2 tsp ground cumin

1 tsp dry oregano

1/2 tsp cinnamon

1/2 tsp red pepper flakes ( or more for a spicier seasoning)

In a large skillet heat

2 tbsp olive oil

Add and brown

1 pound extra lean ground beef

2 cloves minced garlic

season with salt and pepper

When the beef is browned add

3 tbsp tomato paste

1 tbsp molasses

seasoning from above minus 1 teaspoon

Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1/4 cup chopped fresh cilantro

season with salt and pepper

1 teaspoon reserved seasoning 

Taco Bowls

4 whole wheat 7 inch tortillas

olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.

Fill the crispy tortilla bowl with shredded romaine lettuce. Top with the seasoned ground beef. Top the beef with low fat shredded cheddar cheese and the salsa. Top with a little sour cream and garnish with fresh cilantro.

Cooked red kidney beans make a nice addition to this salad too if you prefer.

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

Originally published on February 22, 2010

Seasoning

2 tbsp chili powder

1 tbsp paprika

2 tsp ground cumin

1 tsp dry oregano

1/2 tsp cinnamon

1/2 tsp red pepper flakes ( or more for a spicier seasoning)

In a large skillet heat

2 tbsp olive oil

Add and brown

1 pound extra lean ground beef

2 cloves minced garlic

season with salt and pepper

When the beef is browned add

3 tbsp tomato paste

1 tbsp molasses

seasoning from above minus 1 teaspoon

Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1/4 cup chopped fresh cilantro

season with salt and pepper

1 teaspoon reserved seasoning 

Taco Bowls

4 whole wheat 7 inch tortillas

olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.

Fill the crispy tortilla bowl with shredded romaine lettuce. Top with the seasoned ground beef. Top the beef with low fat shredded cheddar cheese and the salsa. Top with a little sour cream and garnish with fresh cilantro.

Cooked red kidney beans make a nice addition to this salad too if you prefer.