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Taco Salad

Yield 4 large servings
A huge hit with our kid testers: One said this not-too-spicy dish was so good, she'd eat it every night!


  • 1 pound extra-lean (91%) ground beef
  • 1 packet (1.25 oz) reduced-sodium taco seasoning
  • 2/3 cup fat-free sour cream
  • 2/3 cup bottled mild salsa
  • 8 cups shredded iceberg lettuce
  • 1 pint halved cherry tomatoes
  • 15-oz can kidney beans or black beans, rinsed and drained
  • 1/2 cup grated reduced-fat sharp cheddar cheese
  • 4 ounces (about 4 cups) tortilla chips, broken into bite-size pieces
  • Optional:
  • Avocado, pitted, peeled, and cut into thin strips
  • Sliced black olives
  • Lime wedges

Nutrition Information

  • calories (1/4 recipe): 496
  • fat 17.6 g
  • satfat 5.8 g
  • sodium 1,177.6 mg
  • cholesterol 78.5 mg

How to Make It

  1. Prep time: 15 minutes
    Cooking time: about 12 minutes

    Brown the beef in a nonstick pan, about 5 minutes; crumble with a fork. Stir in taco seasoning. Add 3/4 cup water to pan and bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.

    For dressing, put sour cream and salsa in a small bowl and stir or whisk until well blended; set aside.

    Serve cooled beef, dressing, lettuce, tomatoes, beans, cheese, and tortilla chips in bowls or on a large serving platter.

    Set out small bowls of the garnishes so everyone can customize their salads.

    How kids can help: Shred lettuce; break up tortilla chips; rinse beans in a colander; measure and blend dressing; put garnishes in bowls.