Mexican taco salad - web medicine

How to make the Mexican Taco salad sponsored by the nutritional and healthy secrets of the Mexican Taco salad. Ingredients to prepare the Mexican taco salad while the ingredients of the salad: the meat fills 1 tablespoon of olive oil. 570 grams of low -fat mince. 1 cup of tomato sauce. 2 teaspoon hot pepper powder. 1 teaspoon of ground cumin. 3 tablespoons coriander. Salt and fresh, ground pepper. Power components 1 chopped cheek. 140 g tortilla chips. 1 cup grated Mexican cheese mixture. 2 tomatoes cut off. 1 avocado cut into cubes. 5 tablespoons of sour or Mexican cream. 1/4 cup red onion. Steps to prepare the Mexican Taco salad after preparing the salad ingredients follow the following steps: Heat olive oil in a non -roasting pan over medium to high. Add the mince in the pan and let it brown for about 3 minutes from the bottom. Stir and keep cooking until the meat is completely tender. Strain the fat of beef, then add the sauce, warm powder and cumin. Season the meat with salt and pepper like wish and heat for about a minute. Remove from the heat and stir in the coriander. Place a layer of lettuce on the dish, then cover with chips and a mixture of beef, cheese, tomatoes, avocado, sour cream and red onions. Nutrition expert notes that it is recommended to use chicken breasts instead of beef for a meal containing less fat. It is not recommended that an excessive weight weight eat this dish because it contains high calories. A little or skim cheese can be used to reduce the amount of fat in the meal. This dish is high with protein and fiber. Be careful with the amount of salt added to this dish. Mexican taco salad and diabetic patients note the eaten carbohydrates and reduce taco. Use a low -fat cheese and use a low fat cream. This salad contains a very large amount of dietary fiber, which delays the process of absorbing sugar in the intestines, regulating and preserving blood sugar levels, but in return it contains carbohydrates that can lead to high blood sugar and pose a risk for a diabetic patient. Starch sticks should be calculated in this salad and protein and reduce the amount of taco used. Mexican taco salad and heart patients are advised not to take this dish for those suffering from high blood pressure because it contains a high percentage of sodium. You should avoid eating this dish because it contains a very high percentage of fat. It is preferable to pay attention not to adding salt to this recipe as it contains a good amount of sodium. Heart patients are usually advised to prevent cheese and high cream from eating fat and replace it with less creamy as it is less cholesterol and fat. Mexican taco salad and pregnant women are very excellent and appropriate to provide you with all the different nutrients and minerals needed for you, and can be adopted within snacks. It is a source of protein, dietary fiber and many necessary minerals during pregnancy, such as iron, needed for the growth of the fetus. It is a rich source of antioxidants that strengthen your immune system. The calories and the nutritional values ​​of the Mexican Taco salad for one session calories 1857 Calories Total fat 47.1 grams Cholesterol 127 Milligram Sodium 979 Milligram Carbohydrate 313.1 g Protein 79.8 grams