Easy Taco Salad

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12 ounces ground round

2 cups chopped yellow, red, or green bell pepper

2 cups bottled salsa

1/4 cup chopped fresh cilantro

4 cups coarsely chopped romaine lettuce

2 cups chopped plum tomato

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

1 cup crumbled baked tortilla chips (about 12 chips)

1/4 cup chopped green onions


Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

Makes 4 Equal Servings

Nutrition Information:

Calories 330, Cholesterol 68 mg, Fat 11 g, Carbs 28 g, Fiber 6 g, Protein 32 g

8 SmartPoints

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