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.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 2 cups salad, 1/6 of recipe (230g)
361
カロリー
20g
タンパク質
53g
炭水化物
10g
脂質
10g
食物繊維
15g
糖類
644mg
ナトリウム
飽和脂肪酸 4 g · コレステロール 31 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · Favorite Recipes for Family Meals Washington State University Extension
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