Taco Salad

A huge hit with our kid testers: One said this not-too-spicy dish was so good, she'd eat it every night!
4 large servings


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1 pound extra-lean (91%) ground beef
1 packet (1.25 oz) reduced-sodium taco seasoning
2/3 cup fat-free sour cream
2/3 cup bottled mild salsa
8 cups shredded iceberg lettuce
1 pint halved cherry tomatoes
15-oz can kidney beans or black beans, rinsed and drained
1/2 cup grated reduced-fat sharp cheddar cheese
4 ounces (about 4 cups) tortilla chips, broken into bite-size pieces
Avocado, pitted, peeled, and cut into thin strips
Sliced black olives
Lime wedges


Prep time: 15 minutes
Cooking time: about 12 minutes

1. Brown the beef in a nonstick pan, about 5 minutes; crumble with a fork. Stir in taco seasoning. Add 3/4 cup water to pan and bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.

2. For dressing, put sour cream and salsa in a small bowl and stir or whisk until well blended; set aside.

3. Serve cooled beef, dressing, lettuce, tomatoes, beans, cheese, and tortilla chips in bowls or on a large serving platter.

4. Set out small bowls of the garnishes so everyone can customize their salads.

How kids can help: Shred lettuce; break up tortilla chips; rinse beans in a colander; measure and blend dressing; put garnishes in bowls.

Created date

February 2005

Nutritional Information

Calories (1/4 recipe): 496
Fat 17.6 g
Satfat 5.8 g
Sodium 1,177.6 mg
Cholesterol 78.5 mg