Low Fat Taco Salad - cooking recipe

Ingredients

8 cups lettuce
1 (15 ounce) can kidney beans
1/4 cup chopped onion
2 garlic cloves
1 teaspoon cumin
1 medium tomatoes
1 dried chipotle chile
2 teaspoons chili powder
1 cup salsa
1/2 cup fat free sour cream
1 tablespoon cilantro
8 ounces 4% lean ground beef
4 small corn tortillas

Preparation

Chop or tear lettuce.
Cut tomatoes (or use cherry or grape) and onions.
Toss with lettuce.
Saute pepper, onions, and garlic in water.
Add beef and cook until almost done.
Add beans with juice.
Add spices and heat through.
Mix together salsa and fat free sour cream in a separate bowl.
Cut tortillas into triangles.
Spray with Pam on one side and sprinkle with a little salt or spices.
Bake in 400 degree oven until crisp.
Turn and brown on other side.
Arrange salad on plate.
Top with the meat and bean mixture.
Arrange chips around the sides.
Top with the salsa and sour cream mixture.