Quick Taco Salad

Oxmoor House
Fresh salsa makes this Mexican-inspired salad a snap to prepare. You'll find it in refrigerated tubs in the produce section. Baked nacho cheese-flavored chips can add an extra punch of flavor, if desired.
5 servings (serving size: 1/5 of salad)


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12 ounces ground sirloin
1 cup chopped onion
2 cups fresh salsa
1 cup frozen whole-kernel corn
1/4 cup chopped fresh cilantro
50 baked tortilla chips
4 cups shredded romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/3 cup chopped green onions


1. Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.

2. Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.


Young Chefs can:

Measure corn and cheese

Count out chips


Older Chefs can:

Help assemble salad on platter

Sprinkle cheese and green onions

Created date

August 2011

Nutritional Information

Calories 358
Caloriesfromfat 0.0 %
Fat 14.6 g
Satfat 6.4 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 22.9 g
Carbohydrate 28.2 g
Fiber 4 g
Cholesterol 61 mg
Iron 2.6 mg
Sodium 651 mg
Calcium 229 mg