Low-Fat Yet Delicious Taco Salad

It's been awhile since I've had the opportunity to cook anything new. Life is a little chaotic, with a toddler running around and my husband working nights. But this was made with leftovers and freezer food, so it was incredibly cheap AND tasty!

Ingredients:

1 1/2 pounds ground meat (I used a combo of Turkey and beef)
1 can black beans, drained and rinsed
Taco seasoning packet or mix (or if all else fails, throw in a mixture of chili powder, cumin, black pepper, paprika, and garlic salt)
chopped lettuce (about 2 cups)
1 chopped tomato
1 cup shredded cheese
1 cup salsa
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
6-7 corn tortillas
1/4 cup cooking oil (Enova if you have it, or Smart Balance)
light sour cream
guacamole (pre-packaged)

Spray a large frying pan with cooking spray and turn on medium-high heat. Add ground meat and brown evenly all over.

Then add black beans and spices and mix well together, turning heat to low. Cook about 4 minutes or until all is heated through.

In a separate, smaller pan, heat the cooking oil until steam rises, or about 3 minutes. Then toss in one whole tortilla and fry until golden and crisp. Repeat with the remaining tortillas, then chop them or beak them up into slices or fork-ful bits.

Put meat/bean mix into a large bowl. Then add the tortillas, cheese, lettuce, salsa, onions, cilantro and tomato and mix well.

Set guacamole and sour cream in separate bowls for each person to take as much as they wish as toppings, and serve taco salad in bowls to everyone.

Extremely tasty, and feeds 4.