Taco Salad

Real Simple
Makes 4 servings


+ Add To Shopping List
2 corn tortillas
2 tablespoons canola or olive oil
3/4 teaspoon kosher salt
1/4 teaspoon chili powder
12 ounces ground round or extra-lean ground beef
1 cup jarred chunky-style salsa
1 15-ounce can black beans, rinsed and drained
8 cups chopped romaine lettuce (about 10 ounces)
1/3 cup chopped fresh cilantro
1/2 pint grape tomatoes, halved
1 tablespoon lime juice
1/2 cup light sour cream
1/4 cup shredded Cheddar (2 percent milk)
1/2 small avocado, thinly sliced
2 green onions, thinly sliced (1/4 cup)


Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy. Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat. Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture. Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.

Created date

March 2005

Nutritional Information

Calcium 190 mg
Calories 417
Caloriesfromfat 49 %
Carbohydrate 31 g
Cholesterol 67 mg
Fat 23 g
Fiber 10 g
Iron 5 mg
Protein 27 mg
Satfat 7 g
Sodium 1142 mg