Quick Taco Salad

Quick Taco Salad Recipe
Photo: Becky Luigart-Stayner
This easy mexican taco salad will become your go-to weekday recipe to please the whole family.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 30 %
Fat 11.1 g
Satfat 4.8 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 32 g
Carbohydrate 28.5 g
Fiber 6.3 g
Cholesterol 68 mg
Iron 5.6 mg
Sodium 908 mg
Calcium 348 mg

Ingredients

12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions

Preparation

Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

October 1999
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