Garden-Fresh Taco Salad Recipe
- 1 pound ground beef
- 1 envelope taco seasoning, divided
- 1 large head lettuce, shredded
- 4 medium tomatoes, seeded and diced
- 1 medium onion, chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup Miracle Whip
- 1 tablespoon salsa
- Leaf lettuce
- Crushed tortilla chips
- 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
- 2. In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
- 3. Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge. Yield: 4 servings.
1 cup (calculated without leaf lettuce and chips) equals 677 calories, 46 g fat (19 g saturated fat), 150 mg cholesterol, 1,742 mg sodium, 31 g carbohydrate, 4 g fiber, 35 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.