You can use the full fat varieties of all ingredients if you choose. For a healthier meal and no loss of flavor, use the lower fat versions. In a large skillet, cook the beef and taco seasoning over medium-high heat 5 to 7 minutes until browned, stirring frequently. I use cumin, chili powder and granulated garlic instead of the pre-packaged mix, about a teaspoon of each. Stir in beans and salsa breaking up the mixture with the back of a spoon. Bring to a boil, reduce heat and simmer for 5 minutes. Remove skillet from heat, scrape down the sides with a spatula and evenly distribute mixture over skillet bottom. Immediately sprinkle with half the cheese then layer on the lettuce, tomatoes, sour cream and remaining cheese as in the picture. This is great served with pickled jalapenos on the side for those who want more heat and additional salsa is nice as well.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 339 (67%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 111mg||34 %|
|Sodium 715.7mg||25 %|
|Potassium 728.8mg||19 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 9.3g|
|Protein 27.4g||39 %|
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Calories per serving: 503
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