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Quick Taco Salad

Yield 5 servings (serving size: 1/5 of salad)
Fresh salsa makes this Mexican-inspired salad a snap to prepare. You'll find it in refrigerated tubs in the produce section. Baked nacho cheese-flavored chips can add an extra punch of flavor, if desired.

Ingredients

  • 12 ounces ground sirloin
  • 1 cup chopped onion
  • 2 cups fresh salsa
  • 1 cup frozen whole-kernel corn
  • 1/4 cup chopped fresh cilantro
  • 50 baked tortilla chips
  • 4 cups shredded romaine lettuce
  • 2 cups chopped plum tomato
  • 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
  • 1/3 cup chopped green onions

Nutrition Information

  • calories 358
  • caloriesfromfat 0.0 %
  • fat 14.6 g
  • satfat 6.4 g
  • monofat 4.1 g
  • polyfat 1.3 g
  • protein 22.9 g
  • carbohydrate 28.2 g
  • fiber 4 g
  • cholesterol 61 mg
  • iron 2.6 mg
  • sodium 651 mg
  • calcium 229 mg

How to Make It

  1. Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.

  2. Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.

  3.  

  4. Young Chefs can:

  5. Measure corn and cheese

  6. Count out chips

  7.  

  8. Older Chefs can:

  9. Help assemble salad on platter

  10. Sprinkle cheese and green onions