Taco Salad

Oxmoor House
4 servings.


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3/4 pound ground round
1 cup chopped onion
1/2 teaspoon minced garlic (about 1 clove)
1 teaspoon salt-free Mexican seasoning
1 (10-ounce) can enchilada sauce
1 (8-ounce) can no-salt-added whole-kernel corn, drained
8 cups slivered iceberg lettuce
1 1/2 cups chopped tomato (about 2 medium)
3/4 cup coarsely crushed no-oil baked tortilla chips


Prep: 8 Minutes
Cook: 13 Minutes

Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring until beef crumbles; drain.

Add Mexican seasoning to beef mixture in skillet; cook 1 minute. Stir in enchilada sauce and corn. Reduce heat to low, and simmer, uncovered, 5 minutes.

Arrange lettuce on 4 individual salad plates. Spoon beef mixture evenly over lettuce; top with tomato and chips.

Created date

August 2009

Nutritional Information

Calories 310
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.3 g
Carbohydrate 37.5 g
Fiber 3.9 g
Cholesterol 52 mg
Iron 0.0 mg
Sodium 420 mg
Calcium 0.0 mg