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Beef Taco Salad
This salad is a flavorful, colorful way to impress that special someone! Jan Koelleen shares it from her home in Baton Rouge, Louisiana.
2 Servings
Prep/Total Time: 30 min.
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 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.
Nutrition Facts:
1 serving equals 377 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 809 mg sodium,
© Taste of Home 2009
2 of 2
Beef Taco Salad
(continued)
Nutrition Facts:
35 g carbohydrate, 10 g fiber, 25 g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
© Taste of Home 2009