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Taco Chip Ole The challenge is to improve the nutritional quality of a familiar favorite dish. First, the fat content is lowered (26% to 31% of total calories) and the dish nutritionally enhanced by using browned seasoned Ground Turkey instead of beef. It is then mixed in a tomato based sauce. Fresh tomatoes and shredded lettuce add vegetable variety and color over the low fat baked chips. Cheddar cheese and olives make it even more inviting. A yogurt blended sour cream cuts the fat level of the topping without losing the creamy texture that counters the salsa burn (if you choose to take your version south of the border.) Per
serving of 6 Exchanges: 3.25 Meat, 1 Fat, 4 Bread, 1.75 Vegetable; 583 Calories, 30 g protein (21%), 20 g fat (31%), 70 g carbohydrate (48%; 4.5 g sugars), 10.5 g dietary fiber, 72 mg cholesterol, 888 mg sodium Estimated cost per serving $1.35 Recipes
for the Taco Chip Ole recipe found on Main Dishes pages 202, 184 (Seasoned
Ground Turkey), and 203 (Yogurt-Sour Cream Blend). |
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| Assemble Sauce Ingredients, Chop Onion |
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| Cook Ground Turkey & Sauce |
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| Chop Tomatoes |
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| Cut Lettuce |
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| Sliced Olives |
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| Salsa |
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| Mix Light Sour Cream & Nonfat Yogurt |
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| Shred Cheddar Cheese |
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| Whole Corn Chips |
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| Toppings Assembled Avocado Optional |
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| Spread Chips Add Sauce |
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| Add Lettuce & Cheese |
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| Add Tomatoes, Olives & Salsa |
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| Top with Sour Cream/Yogurt |
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| Taco Chip Ole A Nutrient Enhanced Winner |
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