When you add up the grams of fat in a taco salad of chili, fried tortilla bowl, full-fat cheese and sour cream, it comes to about 50 g. Our version features light Monterey Jack cheese, which is flavourful with 43 per cent less fat than the regular. And this salad is so delicious that you won't even miss the sour cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Chili:
Method
Chili: In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, chili powder, oregano, salt and pepper until onions are softened, about 5 minutes.
Add tomatoes, breaking up with potato masher. Add tomato paste, beans and lime rind; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 15 minutes.
Add corn kernels and finely chopped coriander; cook for 5 minutes. Stir in lime juice. (Make-ahead: Let chili cool for 30 minutes; refrigerate until cold. Refrigerate in airtight containers for up to 2 days or freeze for up to 1 month. Pack lettuce, tortilla chips and cheese in separate airtight containers.)
Divide lettuce among 4 take-out style shallow plastic bowls. Top with chili, tortilla chips and cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 1110 mg
- Protein 17 g
- Calories 400.0
- Total fat 14 g
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 58 g
%RDI
- Iron 36.0
- Folate 90.0
- Calcium 26.0
- Vitamin A 52.0
- Vitamin C 160.0
