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Beef Taco Salad

 Beef Taco Salad
This salad is a flavorful, colorful way to impress that special someone! Jan Koelleen shares it from her home in Baton Rouge, Louisiana.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Divide beef mixture between two plates. Layer with romaine, beans,
  • tortilla chips, cheese, tomatoes, avocado, peppers and onion.
  • Yield: 2 servings.
Nutritional Facts: 1 serving equals 377 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 809 mg sodium,

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Beef Taco Salad (continued)

Nutritional Facts: 35 g carbohydrate, 10 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.