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Taco Salad

Prep time 10 mins
Bake time 15 mins
Yield 6
Lighten up this dish from All You Reader Megan Washegesic by swapping ground turkey for ground beef.


  • 1 pound ground sirloin
  • 1 can dark red kidney beans, drained and rinsed
  • 1.25 packet taco seasoning mix
  • 1 head iceberg lettuce, cored, chopped into 1-inch pieces
  • 1/2 teaspoons small red onion, thinly sliced
  • 4 ounces shredded Cheddar
  • 1/2 Thousand Island dressing
  • 1 cup crumbled nacho-flavored or plain tortilla chips

Nutrition Information

  • calories 365
  • fat 19 g
  • satfat 6 g
  • cholesterol 62 mg
  • fiber 4 g
  • protein 26 g
  • carbohydrate 24 g
  • sodium 1,125 mg

How to Make It

  1. In a medium skillet over medium heat, brown ground sirloin, breaking up chunks with a wooden spoon, until no pink remains, 4 to 5 minutes. Stir in beans and taco seasoning. Reduce heat to low and cook, stirring occasionally, until flavors have blended, about 10 minutes. Using a slotted spoon, transfer mixture to a bowl; let cool for 10 minutes.

  2. Toss lettuce, onion, Cheddar and salad dressing in a large bowl. Toss in meat mixture until just combined. Divide salad among 6 plates, top with crumbled chips and serve.