This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed (see Tips for Two)
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes.
Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

NUTRITION INFORMATION: Per serving: 343 calories; 13 g fat (5 g sat, 3 g mono); 81 mg cholesterol; 26 g carbohydrate; 32 g protein; 8 g fiber; 851 mg sodium; 737 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (70% dv), Zinc (30% dv), Iron (25% dv), Potassium (21% dv).

Exchanges: 1 starch, 2 vegetable, 4 lean meat

1 Carbohydrate serving

TIP: Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

This was very easy to make and it was excellent. My family loved it!

Sharon, Little Rock, AR

I substituted the beef with vegetarian crumbles and it was fabulous! I can't wait to make this recipe again.

Anonymous

I'm vegetarian, and altered this recipe by removing the meat and substituting with a whole can of kidney beans instead of 1/2. It was so delicious.

Anonymous

Delicious and very easy to make. Next time I might some avocado and scallions in place of the onion, maybe even black beans in place of the meat. You can really play with this one.

Leana, New York, NY

We loved this... I added a little extra of everything and it made plenty to serve, my husband, two children (under 3yr old, and myself. I am in love with anything mexican or tex-mex and this was an awesome tasting healthy alternative to what I had been making and even the kids loved it. I give it two thumbs up.

Sarah Anne Hargis, Indianapolis, IN

One of my absolute favourites!

angela nordstrom, Alberta, CA