Skinny Taco Salad with Creamy Ranch
Author: 
Recipe type: Healthy Soups, Salads and Sandwiches
 
Total Time: 25 minutes
Prep: 20 minutes
Cook: 5 minutes
Yield: 6 full-size entrée servings
Ingredients
For the Creamy Ranch Dressing:
  • ½ cup low-fat sour cream
  • ¼ cup non-fat plain yogurt
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • Salt and freshly ground black pepper
For the Taco Meat and Black Beans:
  • 2 teaspoons canola oil
  • 1 pound 95% lean ground beef
  • 1 15-ounce can black beans, drained and rinsed
  • 2 tablespoons cumin
  • 1½ tablespoons dried oregano
  • 1½ tablespoons garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon allspice
  • Salt and freshly ground black pepper
For the Taco Salad:
  • 1 head lettuce, chopped
  • 1 orange bell pepper, diced
  • 2 large tomatoes, chopped
  • 1 cup frozen sweet corn, thawed
  • Taco Meat and Black Beans (recipe below)
  • 1 cup shredded sharp cheddar cheese
  • Creamy Ranch Dressing (recipe below)
  • 3 tablespoons chives, chopped
Instructions
For the Creamy Ranch Dressing:
  1. In a bowl, combine all ingredients listed above for the Creamy Ranch Dressing. Stir until vinegar and spices are well incorporated. Season to taste with salt and pepper.
For the Taco Meat and Black Beans:
  1. In a large sauté pan, heat the canola oil over medium high heat. Add the ground beef, breaking apart with a wooden spoon, cooking until browned, about 5 minutes. Add the black beans and the spices listed above for the Taco Meat and Black Beans. Stir until well combined and cook until beans are heated through, about 2 minutes more. Season to taste with salt and pepper.
For the Taco Salad:
  1. Arrange the lettuce, pepper, tomato, and corn on serving plates. Spoon on the Taco Meat and Black Beans and top with shredded cheddar. Drizzle on some of the Creamy Ranch Dressing and garnish with chopped chives.
Nutrition Information
Serving size: 6 Calories: 407 Fat: 19.1g Saturated fat: 9.3g Carbohydrates: 28.9g Sugar: 5.8g Sodium: 483mg Fiber: 7.6g Protein: 34.4g Cholesterol: 95mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/08/05/skinny-taco-salad-with-creamy-ranch/