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.
营养成分（每份）
每份数值 · 每份分量: 2 cups salad, 1/6 of recipe (230g)
361
卡路里
20g
蛋白质
53g
碳水
10g
脂肪
10g
膳食纤维
15g
糖
644mg
钠
饱和脂肪 4 g · 胆固醇 31 mg
圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。
食材
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
步骤
- 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.
来源: USDA MyPlate Kitchen · Favorite Recipes for Family Meals Washington State University Extension
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