Hearty Ground Beef Salad Recipe

Hearty Ground Beef Salad Recipe photo by Taste of Home

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In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. “My husband likes the spicy Southwestern flavor and it’s a favorite of mine, too.” TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions.

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Hearty Ground Beef Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/3 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, finely chopped
3/4 cup canned kidney beans, rinsed and drained
1/2 cup V8 or tomato juice
1 tablespoon chili powder
1/2 teaspoon sugar
Dash salt
2 cups shredded lettuce
1/2 cup shredded cheddar cheese
2 tablespoons sliced ripe olives, drained, optional
Tortilla chips, optional

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the kidney beans, V8 juice, chili powder, sugar and salt; heat through.
Divide lettuce between two salad bowls or plates. Top with beef mixture. Sprinkle with cheese and olives if desired. Serve with tortilla chips if desired. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-sodium V8 and reduced-fat cheese; calculated without olives or tortilla chips) equals 339 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 609 mg sodium, 27 g carbohydrate, 8 g fiber, 30 g protein.

Originally published as Hearty Ground Beef Salad in Cooking for 2 Summer 2006, p37

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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