I was looking for a quick Tex-Mex style dish and decided to make a beef taco salad with lean ground beef browned and flavored with taco seasoning.

I found a choice of mild, medium and hot seasoning at the market. So, you can adjust the spice level to your taste.

For this quick salad, I added lettuce, tomatoes and corn kernels and topped it all with shredded Mexican-style cheese. Crisp tortilla chips are served on the side. The salad can be made in advance, making it perfect for a busy weeknight. Just serve the tortilla chips at the last minute to keep them crisp.

HELPFUL HINTS:

Any type of fresh vegetables can be used.

A quick way to defrost corn kernels is to place them in a strainer and run hot tap water through them.

COUNTDOWN:

Assemble all ingredients.

Saute the beef.

Complete the recipe.

SHOPPING LIST:

To buy:12 ounces 95 percent lean ground beef, 1 container taco seasoning, 1 bag tortilla chips, 1 container washed ready to eat romaine lettuce, 1 container washed ready to eat arugula, 1 container cherry tomatoes, 1 green bell pepper, 1 bag frozen corn kernels, 1 bag reduced fat Mexican-style shredded cheese, 1 bottle reduced fat vinaigrette dressing

Staples: olive oil

Beef Taco Salad

Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound 95 percent lean ground beef

1 tablespoon taco seasoning

1 cup romaine lettuce

1 cup arugula

2 cups whole cherry tomatoes, cut in half

1 cup green bell pepper cut into 1-inch pieces

1/2 cup shredded reduced-fat Mexican-style shredded cheese

2 tablespoons reduced fat vinaigrette dressing

1 cup frozen defrosted corn kernels

2 cups baked low fat Tortilla chips

Heat oil in a large skillet over medium high heat. Add ground beef and saute 2 to 3 minutes, breaking into small pieces as it cooks. Add the taco seasoning and mix well. Cook another minute. Divide in half and add to two large bowls Divide the romaine and arugula lettuce in half and place in the bowl next to the meat. Place the cherry tomatoes next to the lettuce. Add the green bell peppers and then the corn. Spoon vinaigrette dressing over the vegetables. Sprinkle the cheese over the vegetables. Serve tortilla chips on the side.

Yield 2 servings.

Per serving: 575 calories (34 percent from fat), 21.7 g fat (8.1 g saturated, 7.9 g monounsaturated), 127 mg cholesterol, 50.5 g protein, 45.5 g carbohydrates, 6.8 g fiber, 773 mg sodium.

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