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1
To prepare the meat, heat a large skillet over a medium-high heat.
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Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon.
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3
Add the garlic and beans and cook for 2 minutes more.
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4
Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed.
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5
Remove from the heat and allow the mixture to cool slightly.
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6
Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
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7
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper.
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8
Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
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9
Place 2 cups of lettuce on each plate or in a lunch container.
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10
Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese.
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11
If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag.
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Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
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Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
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14
Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
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Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
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Good source of: Riboflavin, Vitamin K, Manganese
