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Fiesta Taco Salads Recipe

Fiesta Taco Salads Recipe

"This taco salad has all the flavors, but it’s so much easier to prepare and eat because it’s not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno." —Tari Ambler, Shorewood, Illinois
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 jalapeno pepper, seeded and finely chopped
  • 1/3 cup water
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 cups hearts of romaine salad mix
  • 3/4 cup cherry tomatoes, halved
  • 1/2 cup chopped green pepper
  • 3 green onions, chopped
  • 1/4 cup sliced ripe olives
  • 1/3 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup salsa
  • 1/4 cup 2% milk
  • 32 blue tortilla chips

Directions

  • 1. In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans.
  • 2. Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
  • 3. In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving equals 483 calories, 18 g fat (6 g saturated fat), 52 mg cholesterol, 922 mg sodium, 54 g carbohydrate, 8 g fiber, 25 g protein.

Wine Pairings

Light-Bodied White Wine

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