TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/3 pound lean ground beef (90% lean)
  • 1/3 cup water
  • 3 teaspoons reduced-sodium taco seasoning
  • Dash hot pepper sauce
  • 3 cups torn romaine
  • 1/2 cup canned black beans, rinsed and drained
  • 1/3 cup crumbled baked tortilla chip scoops (about 10 scoops)
  • 1/4 cup shredded reduced-fat Mexican cheese blend
  • 1/2 cup canned diced tomatoes with mild green chilies, drained
  • 1/2 medium ripe avocado, peeled and cubed
  • 1/3 cup each chopped green, sweet red and yellow pepper
  • 1/4 cup chopped red onion

Nutritional Facts

1 each: 377 calories, 16g fat (5g saturated fat), 47mg cholesterol, 809mg sodium, 35g carbohydrate (10g sugars, 10g fiber), 25g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.


  1. In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion. Yield: 2 servings.
Originally published as Beef Taco Salad in Light & Tasty December/January 2008, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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