Bell-ringing Good Taco Salad Supreme

Dressing

½ cup fat-free sour cream

½ cup fat-free mayonnaise

1 bottle (8 ounces) medium taco sauce

2 tablespoons sugar-reduced ketchup

Seasoning

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

Salad

1 tablespoon olive oil

1 large yellow onion, diced

4 garlic cloves, minced

1 pound 95-percent lean ground beef

1 (15-ounce) can black beans, drained and rinsed

1 head (or 2 hearts) Romaine lettuce, shredded (about 6 cups)

1 large ripe tomato, cored and chopped

1 can (6 ounces) sliced black olives, drained

1 cup shredded reduced-fat (2-percent) sharp cheddar cheese

6 baked 9-inch tortilla bowls (see related recipe)

For the dressing: In a medium mixing bowl, whisk together sour cream, mayonnaise, taco sauce and ketchup until combined. Cover and refrigerate.

For the seasoning: Measure cumin, chili powder and oregano into a small bowl; set aside.

Place a large nonstick saute pan over medium-high heat and heat olive oil. Add onion and cook for 2 or 3 minutes until tender, add garlic and cook for 30 seconds, or until fragrant. Add seasoning and cook, stirring for 30 seconds. Add beef and cook for 3-5 minutes or until browned, breaking up with the edge of a plastic kitchen spoon or spatula. Remove from heat and stir in beans.

In a large bowl, combine lettuce, tomato, olives and cheese. Add ground beef and bean mixture and taco dressing. Using a large rubber spatula, stir and fold until coated with the dressing. Divide taco salad between six baked tortilla bowls; serve immediately.

Serves six.

Nutrition values per serving: 582 calories (25.3 percent from fat), 16.3 g fat (5 g saturated fat), 24.7 g carbohydrate, 6.9 g fiber, 33.9 g protein, 18 mg cholesterol, 1,615 mg sodium.

SaltSense: You can cut sodium by reducing the amount of dressing you use (the mayo and taco sauce are fairly high in sodium). Or, switch to a smaller and healthier tortilla that's whole grain and nearly half the sodium. Or, do both.