Fiesta Taco Salads Recipe

Fiesta Taco Salads Recipe photo by Taste of Home

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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

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Fiesta Taco Salads Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 jalapeno pepper, seeded and finely chopped
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
1 can (15 ounces) black beans, rinsed and drained
4 cups hearts of romaine salad mix
3/4 cup cherry tomatoes, halved
1/2 cup chopped green pepper
3 green onions, chopped
1/4 cup sliced ripe olives
1/3 cup shredded reduced-fat sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/2 cup salsa
1/4 cup 2% milk
32 blue tortilla chips

Directions

In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans.
Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges. Yield: 4 servings.

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