Bring the Border to you with “A Thinner Mexican Dinner”

Hi there!

Yesterday was such a great day!  I don’t normally say that about Mondays – hell, who does?! – but I really enjoyed yesterday.

The workout at Crossfit was AWESOME and I hit some PRs (I Rx’d the weight and downgraded to the blue band for the pull ups!) and I got to flip some really heavy tires!

FUN!

I FINALLY met with the Orthopedist and got the “all clear” to get back to running. O. M. G. That’s like music to my ears!

music to my ears

Of course, I can’t just jump right back in to my marathon training plan. Wouldn’t that be nice, though? I’ve got to get back into it slow and steady and I’m okay with that.  I’ve been staying in good shape with Crossfit so I’m confident that I’ll be back in no time!

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And, then there was dinner last night.

Oh. My. Goodness.

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So. Delicious.

For all intents and purposes, it’s a taco salad.

But, different.

And, so much better.

You won’t find this at Taco Bell.

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A Thinner Mexican Dinner
makes 4 servings

For the meat
3/4 pound lean ground beef (90% lean or higher)
2 cloves garlic, minced
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/3 cup water

For the dressing
4 medium tomatoes, diced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the salad
2 Romaine Lettuce Hearts, chopped
1/2 cup reduced-fat, shredded cheddar cheese
2 ounces baked corn tortilla chips
1 avocado, diced (I added this because avocados are YUM!)

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water ans stir until well combined and some, but not all, of the liquid has been absorbed. Remove from heat and allow the mixture to cool slightly.

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2. Mix the dressing ingredients in a bowl; set aside.

3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top. Add avocado, if desired.

OR

Let each person build their salad they way they want. Thing 2 put the chips on her plate and topped them with the beef and lettuce and cheese (no tomatoes for her, thankyouverymuch) and made nachos.

Do whatever makes you happy!

4. Om nom nom!

Per serving:
Calories 440; Protein 32g; Carbohydrates 43g; Fat 19g (saturated 6g); Sodium 870mg; Fiber 11g

NOTE: Calorie count provided is for the original recipe without the avocado. The total will be different if you add avocado or any other toppings.

Recipe adapted from The New Abs Diet Cookbook

Question: How do you like to top your taco salad?

– jennifer

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