A THINNER MEXICAN DINNER
(Number of Powerfoods: 5)
FOR THE MEAT:
3/4 POUND LEAN GROUND BEEF (90 PERCENT LEAN OR HIGHER)
2 CLOVES GARLIC, MINCED
1 CAN (15.5 OUNCES) BLACK BEANS, RINSED AND DRAINED
1 TABLESPOON CHILI POWDER
¼ TEASPOON CAYENNE
1/3 CUP WATER
FOR THE DRESSING:
4 MEDIUM TOMATOES, DICED
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS LIME JUICE
½ TEASPOON SALT
¼ TEASPOON BLACK PEPPER
FOR THE SALAD:
2 ROMAINE LETTUCE HEARTS, CHOPPED
½ CUP SHREDDED REDUCED-FAT CHEDDAR CHEESE
2 OUNCES BAKED CORN TORTILLA CHIPS (ABOUT 32 CHIPS)
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 and stir until well-combined and some, but not all, of the liquid has
been absorbed. Remove from the heat and allow the mixture to cool slightly.
2. Mix the dressing ingredients in a bowl.
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.
Makes 4 servings.
Per serving: 440 calories, 32 g protein, 43 g carbohydrates, 19 g fat (6 g saturated), 870 mg sodium,
11 g fiber