Publisher Photo
Publisher Photo
Just got home from work? Tired? Try this quick, balanced meal that tastes great and leaves time for you to relax after a busy day.—Marie Noguerole of Portland, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 8 cups corn chips
  • 2 cups shredded lettuce
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/4 cup sliced ripe olives

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve over corn chips. Top with lettuce, cheese, sour cream and olives. Yield: 8 servings.
Originally published as Taco Salad in Simple & Delicious May/June 2008, p54

Nutritional Facts

1 each: 628 calories, 31g fat (10g saturated fat), 64mg cholesterol, 896mg sodium, 55g carbohydrate (6g sugars, 10g fiber), 31g protein.

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 8 cups corn chips
  • 2 cups shredded lettuce
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/4 cup sliced ripe olives
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Serve over corn chips. Top with lettuce, cheese, sour cream and olives. Yield: 8 servings.
Originally published as Taco Salad in Simple & Delicious May/June 2008, p54

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