Quick Taco Salad

Fresh salsa makes this Mexican-inspired salad a snap to prepare. You'll find it in refrigerated tubs in the produce section. Baked nacho cheese-flavored chips can add an extra punch of flavor, if desired.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
5 servings (serving size: 1/5 of salad)
Nutrition Info
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Ingredients

Directions

  • Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.

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  • Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.

  • Young Chefs can:

  • Measure corn and cheese

  • Count out chips

  • Older Chefs can:

  • Help assemble salad on platter

  • Sprinkle cheese and green onions

Nutrition Facts

Per Serving:
358 calories; fat 14.6g; saturated fat 6.4g; mono fat 4.1g; poly fat 1.3g; protein 22.9g; carbohydrates 28.2g; fiber 4g; cholesterol 61mg; iron 2.6mg; sodium 651mg; calcium 229mg.
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