Print Options

Back to Quick Taco Salad >

Include these items:

Taste of Home Logo

Quick Taco Salad

 Quick Taco Salad
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
8 ServingsPrep/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.
Nutritional Facts: 1 serving equals 628 calories, 31 g fat (10 g saturated fat), 64 mg cholesterol, 896 mg sodium,

2 of 2

Quick Taco Salad (continued)

Nutritional Facts: 55 g carbohydrate, 10 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.