Tonight we held our first family NFL draft. Between the 7 pm start and the homework that had to get done, we had zero time to dawdle over dinner.
10-Minute Taco Salad for the win!
A recipe my mom picked up from a cooking school she attended in the 1980s, with ingredients and methods more fitting for the way we eat today (um yeah, no need to brown the meat in 2 tablespoons of butter!)
While the rest of my fam eats this in taco shells/boats/with a side of chips, I enjoy mine over a bed of red leaf lettuce with fresh tomatoes and cilantro. Oh, and the sauce is ridiculous! Enjoy.
10-Minute Taco Salad
1 lb lean ground beef
1 can chickpeas
1 packet taco seasoning
1 yellow onion, chopped
Fage 2% plain Greek yogurt (7 oz)
1 jalapeño pepper, minced
3 tbsp chili sauce
1/4 tsp garlic powder
Brown meat and onions together. Add garbanzo beans, undrained. Add taco mix and simmer on low. Prep the sauce by mixing 7 oz Fage 2% plain Greek yogurt with 3 tablespoons chili sauce, 1 minced jalapeño pepper, and 1/4th tsp garlic powder. Serve over freshly torn lettuce leaves. Garnish with chopped tomatoes, cilantro, and 1 tbsp shredded cheese. MFP entry: 10-Minute Taco Salad, 1/2 cup serving, 250 cals; 10-Minute Taco Salad Sauce, 2 tbsp serving, 36 cals. Be sure to log your garnish/toppings as they are not included in these MFP entries.