Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Quick Taco Salad

This easy mexican taco salad will become your go-to weekday recipe to please the whole family.

Cooking Light OCTOBER 1999

  • Yield: 4 servings

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.

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
advertisement

Go to full version of

Quick Taco Salad recipe

advertisement