Taco Salad

Taco Salad Recipe
Lighten up this dish from All You Reader Megan Washegesic by swapping ground turkey for ground beef.

Yield:

6

Recipe Time

Prep: 10 Minutes
Bake: 15 Minutes

Nutritional 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

Ingredients

1 pound ground sirloin
1 can dark red kidney beans, drained and rinsed
1.25 ounce taco seasoning mix
1 teaspoon 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

Preparation

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.

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.

 

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