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Photo by: Broadway Books, a division of Random House, Inc.
Ingredients:
10 Tostitos Baked! Scoops
1/4 c finely shredded romaine lettuce
2 tbsp finely chopped tomatoes
2 1/2 tbsp) finely shredded low-fat cheddar cheese
1 tsp lower-sodium taco seasoning
2 oz (about ¼ cup) 96 percent lean ground beef
1 tbsp mild or hot red taco sauce
Directions:
Arrange the chips side by side on a plate. Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the chips (about 1 1/2 tsp per chip). Stir 2 tsp water into the taco seasoning in a small bowl until it has no lumps. Set aside. Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the chips, atop the lettuce mixture (about 1 tsp in each). Dollop the top of each with taco sauce. Dig in immediately. Makes two servings, five mini tacos for each person.
Recipe Courtesy of Devin Alexander from The Most Decadent Diet Ever! (Broadway 2008).
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