Taco Salad with Cilantro Dressing

Taco Salad with Cilantro Dressing

Prep Time:  minutes. Start to Finish: 1 hour. Serves 4

Ingredients:

½ cup plain fat-free yogurt                              ¼ cup chopped fresh cilantro

¼ cup fat-free sour cream                               1 garlic clove crushed

1/8 teaspoon salt                                             2 teaspoons olive oil

1 ½ onions finely chopped                               2 garlic cloves, minced

½ red bell pepper, seeded and chopped                      4 teaspoons chili powder

1 teaspoon ground cumin                                 1 teaspoon dried oregano

¼ teaspoon cayenne                                         ½ lb lean ground beef

1 14 ½oz can diced tomatoes                           1 15oz can chili beans

½ cup tomato paste                                          1 cup water

4 cups shredded iceburg lettuce                                  1 carrot shredded

Tortilla chips                                                    ¾ cup shredded cheddar cheese

Directions:

To prepare the dressing, in a small bowl combine the yogurt, cilantro, sour cream, crushed garlic, and salt; let stand 30 minutes.

In a large nonstick skillet, heat the oil. Saute about two-thirds of the onions and the minced garlic until the onion is translucent, 6 to 8 minutes. Add the chopped carrot, bell pepper, chili powder, cumin, oregano, and cayenne; cook, stirring constantly 2 minutes.

Add the beef breaking it apart with a wooden spoon. Stir in the tomatoes, tomato paste and water; bring to a boil. Reduce the heat and simmer, covered, until the beef is cooked through, about 20 minutes. Uncover and cook, stirring occasionally, until the liquid evaporates, about 15 minutes longer.

Meanwhile in a large bowl combine the lettuce, shredded carrot, and one-fourth of the cilantro dressing; tossing to coat. Divide the lettuce among 4 plates, top with meat and surround with tortilla chips and sprinkle with cheese and drizzled with dressing.