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Taco Salad

Taco Salad
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. —Sherry Duval, Baltimore, Maryland
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground pork or beef
  • 1 envelope taco seasoning
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup water
  • 10 cups torn romaine
  • 2 medium tomatoes, chopped
  • 1/3 cup chopped onion
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 to 3/4 cup Western salad dressing
  • Tortilla chips, crushed
  • Sour cream and guacamole, optional

Directions

  • In a large skillet, cook pork over medium heat until no longer pink;
  • drain. Stir in the taco seasoning, beans and water. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes, stirring
  • occasionally. Remove from the heat; cool for 10 minutes.
  • In a large bowl, combine the romaine, tomatoes, onion and cheese.
  • Stir in pork mixture. Drizzle with salad dressing and toss to coat.
  • Sprinkle with chips. Serve immediately with sour cream and guacamole
  • if desired. Yield: 6 servings.
Nutrition Facts: 2 cups (calculated without chips, sour cream and guacamole) equals 493 calories,
© Taste of Home 2013

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Taco Salad (continued)

Nutrition Facts: 30 g fat (13 g saturated fat), 90 mg cholesterol, 1,106 mg sodium, 29 g carbohydrate, 6 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013