75% less sat fat • 61% less fat • 60% more fiber than the original recipe—done light.
From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
Makes:6 servings (3 cups each)

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen® organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

1. In 10-inch nonstick skillet, cook beef over medium-high heat
5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low.
Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips.
Arrange chips around salad. Serve immediately.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g);
Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g);
Protein 27g % Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30% Exchanges:
2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 3
MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 1 1/2 c
Vegetables
*% Daily Values are based on a 2,000 calorie diet.

great idea