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Ingredients

• 1/2 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 1/2 teaspoon canola oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces lean ground beef or turkey
• 1 large plum tomato, diced
• 1/2 cup canned kidney beans, rinsed (see Tips for Two)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon salt, or to taste
• 2 tablespoons chopped fresh cilantro
• 4 cups shredded romaine lettuce
• 1/4 cup shredded sharp Cheddar cheese

Preparation

1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.



Nutrition

Per serving: 343 calories; 13 g fat (5 g sat, 3 g mono); 81 mg cholesterol; 26 g carbohydrates; 32 g protein; 8 g fiber; 851 mg sodium; 737 mg potassium.