Beef-and-Black Bean Taco Salad with Corn Salsa
Ingredients
- 2 cups frozen whole kernel corn, thawed
- 4 Roma tomatoes, chopped
- 1 jalapeño pepper, minced (seeded, if desired)
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 5 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
- 1 lb ground sirloin
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 (15-oz) can black beans, drained and rinsed
- 1 (7-oz) pkg baked tortilla chips
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 6 Tbsp 2% reduced-fat plain Greek yogurt
Instructions
- Cook corn according to package directions; rinse with cold water to cool.
- Combine corn, tomatoes, jalapeño, cilantro, lime juice, 2 cloves minced garlic, and ½ tsp each salt and pepper in a large bowl.
- Chill until ready to serve.
- Heat oil in a large nonstick skillet over medium-high heat; add ground beef, chili powder, cumin, ½ tsp each salt and pepper, and 3 cloves minced garlic.
- Cook 8 minutes or until beef is browned, stirring occasionally.
- Stir in black beans.
- Divide tortilla chips among 6 plates; top with lettuce, ground beef mixture, corn salsa and yogurt.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
420
|
420
|
| Fat (g) | 13.5 | 13.5 |
| Sat. Fat (g) | 3.5 | 3.5 |
| Protein (g) | 25 | 25 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 720 | 720 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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