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Skinny Taco Salad

19 Jul




My all time favorite Taco Salad. I love it with a thousand Island Dressing. Here I’ve cut the calories down by swapping yogurt for the mayo. Taste just as good, if not better.





1/2 Pound Ground beef, extra lean
1/2 Cup Water
1/2 Tbsp Taco Seasoning
1 Head of Lettuce, red leaf or romaine, cut into bite size pieces
1 Tomatoes, chopped
1/2 Onions, chopped
1 can (15 oz) of Kidney Beans
3 Sweet Mini Peppers
2 Ears of Corn, roasted, then kernels removed
1/2 Cup Cheddar Cheese, shredded
1 Avocados, chopped

4 Tortilla Chips, Crushed (optional)

1/2 Cup Yogurt, plain, low fat
2 Tbsp Ketchup


Brown the ground beef in a large skillet over a medium high heat. Once browned add water and taco seasoning. Cook until water has evaporated. Remove from heat and let cool for a few minutes.

In a large bowl add the remaining ingredients and toss well.

Serving Size: 6

Nutrition Info
  • Calories: 310.3
  • Fat: 15.5g
  • Carbohydrates: 27.4g
  • Protein: 17.2g

Skinny Black Bean and Cheese Enchilada Casserole

11 Jun

My all time favorite food is Mexican. I’m always creating new ways to enjoy the typically high calorie food into low-calorie, healthy dishes without losing the flavors I love so much. With this Skinny Black Bean and Cheese Enchilada Casserole recipe I have to say I hit it out of the park. This is a new favorite in my adobe. I hope you enjoy too!

Skinny Black Bean and Cheese Enchilada Casserole


3/4 Cup Cheddar Cheese, shredded
1 can Black Beans – Cuban Recipe, S&W brand
1 Tomatoes, diced
1 Cup Cottage Cheese, low-fat, low sodium
3 to 4 Green Onions, sliced
1/4 Tbsp Taco Seasoning (recipe below)
9 Corn Tortillas, cut into 4 pieces per tortilla
1/2 Cup Taco Sauce
3/4 Monterey Jack Cheese, shredded
Cooking Spray


Preheat oven 375 degrees.

In a bowl mix the first 6 ingredients well.

Arrange the first 12 tortilla pieces in a 1 1/2 quart baking dish that has been sprayed with cooking spray.

Add half the bean and cheese mixture on to the tortilla pieces.

Add the next 12 tortilla on top of the mixture. Then add the remaining bean and cheese mixture and top with the last of the tortilla pieces.

Top with the taco sauce and then the Monterey jack cheese.

Bake at 375 for 20 minutes.

Serving Size: 4

Nutrition Info
  • Calories: 431.4
  • Fat: 16.3g
  • Carbohydrates: 44.3g
  • Protein: 25.7g

Taco Seasoning

2 tbsp Chili powder
1 1/2 tbsp Whole Wheat Flour (optional)
2 tsp Cumin
2 tsp Ground Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Cayenne pepper
1/2 tsp Paprika

Store in an air tight container.
I don’t add salt to this because I like to be able to control the salt I use when I cook.

Skinny Tostada with Creamy Salsa Dressing

5 Jun

Skinny Tostada




12 oz Ground Turkey
1 Tbsp Taco Seasoning
1/4 Tsp Sea Salt
1/4 Cup Water
8 Whole Wheat Tortilla
1 can Jalapeno Black Beans
1 Cup Romaine Lettuce, shredded
1 Cup Tomatoes, chopped
1/2 Cup Onions, chopped
1/2 Cup Mozzarella Cheese
Olive Oil Spray


Brown the ground turkey over medium high heat. Add the taco seasoning and water. Cook until water has evaporated.

While Turkey is browning. Spray tortilla with olive oil and cook in a 350 degree oven until tortila become crisp.

Remove the beans from the can and rinse. Place rinsed In a saucepan and cook over medium heat. With a mash potato masher, mash beans. Add a tad of water if becomes to dry.

Spread beans evenly between the tortillas, add the turkey, lettuce, tomatoes, onion, cheese, and top with Skinny Taco Salad Dressing (recipe below).

Serving Size: 8

Nutrition Info
  • Calories: 296.7
  • Fat: 9.0g
  • Carbohydrates: 34.9g
  • Protein: 19.7g

Creamy Salsa Dressing


1/2 Cup Plain Yogurt
1/2 Cup Salsa (La Victoria Salsa Suprema, mild)


With a hand blender blend the yogurt and salsa until smooth.

If you don’t have a blender you can use a regular blender.

Serving Size: 16 – 1 Tbsp servings

Nutrition Info
  • Calories: 6.3
  • Fat: 0.0g
  • Carbohydrates: 1.0g
  • Protein: 0.5g

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