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Quick Taco Salad

Quick Taco Salad recipe

Photo: Kelsey Grace Harrison

Yield

4 servings

This easy mexican taco salad will become your go-to weekday recipe to please the whole family. Rated 5 stars by our users, this flavorful salad is fast, easy, and so delicious. Ready in just minutes flat, this salad makes the perfect accompaniment to a busy weeknight or a tight schedule. With an authentic and flavorful edge, this salad soars above the rest in its simplicity, short ingredient list, and speed. This would also make for a perfect Cinco de Mayo dinner or lunch.

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

Nutrition 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

How to Make It

  1. 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.

    Quick Taco Salad recipe

    Photo: Kelsey Grace Harrison

  2. 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.

Cook's Notes

Whether you're pairing this with a refreshing glass of sparkling water or a margarita, this salad is the perfect go-to quick meal for satisfying a Mexican craving. Pair with a lime and cilantro rice or quinoa.