Serves 8
Low-Fat because I use a lean ground meat and cooked bulgur wheat to form the base. Some people use part or all TVP instead. (Another big BLICK! from me.)
one lb. very lean ground beef
1 cup cooked bulgur wheat, cooled
1 head of lettuce, shredded
1 medium yellow onion, diced
2 garlic cloves, minced
1 12-16 oz. can low-fat refried beans (Or make your own!)
1 small can black beans, drained
1 large tomato, chopped
1 cup shredded low-fat cheddar cheese
salsa to taste
baked-style corn tortilla chips
Boil beef in just enough water to cover. Drain thoroughly. Pour water into a jar or bag and throw it away. (DO NOT POUR WATER DOWN YOUR SINK! Unless, of course, you want to see your plumber!) Saute onion and garlic in a pan with no-stick spray. Add beef and bulgur wheat, stir quickly to combine in pan. Add taco seasoning and water as suggested on package. Heat through, stirring frequently until it is no longer watery. Heat refried beans in microwave (or small pot on stove).
In a large, flat serving bowl or 9x13 pan, create layers: meat mixture, refried beans, lettuce, tomatoes, black beans, cheese. Chill until serving. Serve with chips on the side.
Can also be spooned into taco shells if desired and then chilled.
Low Fat Taco Salad
