Delicious and really fast! I left out the green onion and added avocado and a little bit of ranch dressing. The ground beef mixture would be good on nachos too.
Quick Taco Salad
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 332
- Calories from fat: 30%
- Fat: 11.1g
- Saturated fat: 4.8g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.9g
- Protein: 32g
- Carbohydrate: 28.5g
- Fiber: 6.3g
- Cholesterol: 68mg
- Iron: 5.6mg
- Sodium: 908mg
- Calcium: 348mg
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.
Quick Taco Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Kid-Friendly, Quick/Easy
- MAIN INGREDIENT: Beef
- PUBLICATION: Cooking Light
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