Michelle’s 7 Layer Taco Salad

Taco-Salad

Ingredients:

1/2 pound extra lean ground beef
low-salt multi-grain tortilla chips
Romaine lettuce
3 med. tomatoes
1/2 finely shredded light old cheddar cheese
1 can sliced olives
green onions
1 can refried beans (or make your own)
1/4 c. salsa
peppers – optional

Directions:

Brown your beef until it’s crumbly. If you didn’t use extra lean beef, drain and rinse the beef with hot water.
Heat refried beans on med-low heat until bubbly, stirring frequently. Add salsa and combine. Return to bubbling and then remove from heat.

Get out 3 plates

Layer 1
crush your chips and top your salad or leave them whole and place a layer on the bottom

Layer 2
Divide the beans evenly onto the 3 plates

Layer 3
Divide the meat evenly

Layer 4
Divide the head of Romaine between the 3 plates

Layer 5
Chop 1 tomato per plate and distribute around the plate

Layer 6
Olives, Peppers, and Onions

Layer 7
Divide cheese between the 3 plates

Serves 3. Top with a bit of sour cream or salsa if you like, or a light salad dressing. I eat mine as is but hubby likes dressing :)

Note: Feel free to omit anything you don’t like and substitute or add any veggie you prefer.

Chile Con Queso

queso

Ingredients:

4 ounces (120 g) reduced-fat processed cheese
1/3 cup (24 g) store-bought chunky salsa
1 16-ounce (480 g) can fat-free refried beans
1/4 cup (34 g) well-drained canned chopped green chilli‚Äôs (you can also substitute a can of rotel for this if it’s available to you)

Directions:

Combine all ingredients and put in a microwave-safe dish. Cook for 2 minutes.
Stir.
Continue to cook for another 4 minutes, stirring once, until cheese is melted and dip is warmed through.

Serve hot with fat-free or reduced-fat tortilla chips.