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"This taco salad has all the flavors, but it’s so much easier to prepare and eat because it’s not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno." —Tari Ambler, Shorewood, Illinois
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving equals 483 calories, 18 g fat (6 g saturated fat), 52 mg cholesterol, 922 mg sodium, 54 g carbohydrate, 8 g fiber, 25 g protein.
Originally published as Fiesta Taco Salads in Simple & Delicious June/July 2011, p18
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 10, 2011 by dianaolivera
Quick easy summertime meal, my family loved it I added avacado and left out the olives to suit my familys preference.
Reviewed on Jul. 11, 2011 by Tim's mommom
Delicious...and looks pretty too!
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