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Beef Taco Salad Recipe

This salad is a flavorful, colorful way to impress that special someone! Jan Koelleen shares it from her home in Baton Rouge, Louisiana.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Beef Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1/3 pound lean ground beef (90% lean)
1/3 cup water
3 teaspoons reduced-sodium taco seasoning
Dash hot pepper sauce
3 cups torn romaine
1/2 cup canned black beans, rinsed and drained
1/3 cup crumbled baked tortilla chip scoops (about 10 scoops)
1/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup canned diced tomatoes with mild green chilies, drained
1/2 medium ripe California Avocado, peeled and cubed
1/3 cup each chopped green, sweet red and yellow pepper
1/4 cup chopped red onion

Directions

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion. Yield: 2 servings.

Nutritional Facts 1 serving equals 377 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 809 mg sodium, 35 g carbohydrate, 10 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.

Originally published as Beef Taco Salad in Light & Tasty December/January 2008, p55

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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