Layered Taco Salad Recipe

Layered Taco Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"I invented this taco salad to please the kids," writes Betty Nickels from Tampa, Florida. "I've made it with ground beef, ground turkey or ground chicken and it's equally good—so you can easily adjust it to fit your family's preferences. It's quick to make and everyone seems to like it!"

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Layered Taco Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Layered Taco Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
2 tablespoons reduced-sodium taco seasoning
6 ounces tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

Directions

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.
Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving equals 467 calories, 18 g fat (6 g saturated fat), 59 mg cholesterol, 873 mg sodium, 45 g carbohydrate, 8 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1/2 fat.

Originally published as Layered Taco Salad in Light & Tasty June/July 2003, p48

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

More Mexican Side Dishes »