Taco Salad
Ground beef and beans are flavored with cumin and chili powder and served over lettuce and other veggies for an easy weeknight dinner. Top with cheese and dressing.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 cups salad, 1/6 of recipe (230g)
361
Calories
20g
Protein
53g
Carbs
10g
Fat
10g
Fiber
15g
Sugar
644mg
Sodium
Saturated Fat 4 g · Cholesterol 31 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lean ground beef
1/4 pound
cumin, ground
1 1/2 teaspoons, optional
chili powder
1 tablespoon
kidney or pinto beans
1 cup · dry-cooked or canned, drained
lettuce
1/2 head · torn
onion
1 small · diced
fresh tomatoes
2 medium · cut up
corn
1 can · 15.2 oz, drained
cheddar cheese
1/2 cup · shredded
light tortilla chips
2 cups · broken
non-fat yogurt
1/2 cup
salsa, chunky
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Brown ground beef and drain any fat.
- 3
Add beans, cumin, and chili powder and heat through.
- 4
Toss lettuce, tomatoes, onion, and cheese in large bowl.
- 5
Spoon on meat and bean mixture and top with broken tortilla chips.
- 6
Prepare dressing by mixing yogurt and salsa. Serve on the side of the salad
- 7
Refrigerate leftovers within two hours.
Source: USDA MyPlate Kitchen · Favorite Recipes for Family Meals Washington State University Extension
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