Thursday, July 23, 2009

Lamb Taco Salad

This is what was for dinner last night... lamb taco salad. In all honesty it was *supposed to be* lamb tacos (but when I picked up the tacos they fell apart, and thus a taco salad was born. It really didn't matter though - I was shooting from the hip on this one. Plus it's been a while since I've done a recipe, right?

Lamb Taco Salad

Filling Ingredients:

1 lb ground lamb (I used cull ewe)
1/2 small green pepper (about the equiv. of 1/4 of a pepper from the store)
1 small jalopeno seeded and diced
1/4 onion
1 garlic clove
1/2 to 1 cup ff beef broth
4 oz tomato sauce
1 tsp cumin
1 tsp rosemary
1 tsp coriander
pinch of crushed red pepper
salt and pepper to taste


2 Tbsp reduced fat shredded cheese
4 Tsp light or FF sour cream
a few handfulls lettuce or spinach (I used spinach)
1/2 cup diced tomatoes, fresh
4-8 small corn tortillas (1 to 2 per serving)
salsa if desired

In a skillet (sprayed with cooking spray) brown lamb with pepper, onion and jalopeno. About two minutes before draining add garlic. Drain any fat. Add spices and stir to toast for about a minute. Add beef stock to deglaze the pan, and then add the tomato sauce. Simmer for about 15 to 20 mins.

To make salads tear up one to two tortillas into bite sized pieces and pile on a plate. Top with about 3/4 to 1 cup of taco filling, 1/2 Tbsp cheese, diced tomatoes, 1 tsp sour cream, and lettuce.

Yields 4 servings - 6 pts per serving. Cheese and sour cream could be increased if using fat free as opposed to reduced fat. The lamb I used was so lean that my guess would be this was more like 5 pts realistically. Bear in mind I often cook by "feel" or "look" so most of this stuff is just tossed in according to how it looks to me (ie spice measurements and such are an estimate). Lean ground turkey or chicken could easily be substitued for the lamb.

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