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Taco Salad Tacos

 Taco Salad Tacos
I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. —Cheryl Plainte, Prudenville, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 1 pound extra-lean ground beef (95% lean)
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • SALAD:
  • 3 cups torn romaine
  • 1 large tomato, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 3 green onions, chopped
  • 8 taco shells, warmed
  • 1/2 cup fat-free Catalina salad dressing
  • Shredded reduced-fat Colby-Monterey Jack cheese and reduced-fat sour cream, optional


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink. Stir in the chili powder, garlic powder,
  • bouillon, cumin and salt; remove from the heat.
  • In a large bowl, combine the romaine, tomato, orange pepper and green
  • onions. Spoon beef mixture into taco shells; top with salad mixture.
  • Drizzle with dressing. Serve with cheese and sour cream if desired.
  • Yield: 4 servings.

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Taco Salad Tacos (continued)

Nutritional Facts: 2 tacos (calulated without cheese and sour cream) equals 334 calories, 11 g fat (4 g saturated fat), 65 mg cholesterol, 722 mg sodium, 33 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.