Tijuana Taco Salad
|Ground beef||1 Pound (15% Fat)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up|
|Chili powder||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Head of lettuce||1 Large|
|Tomatoes||3 Medium, cut into wedges|
|Shredded low calorie process cheese product||3⁄4 Cup (12 tbs)|
Cook ground beef and onion till beef is browned; drain.
Stir Inundrained tomatoes, chili powder, garlic powder, salt, cumin, and pepper.
Bring to boil; simmer till most of the liquid evaporates, stirring occasionally.
Line 6 individual salad bowls with large lettuce leaves; tear remainder of lettuce into bite-size pieces and divide among salad bowls.
Spoon beef mixture onto lettuce, Arrange the tomato wedges atop; sprinkle with shredded cheese