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Fiesta Taco Salads

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.
  • Makes
    4 servings

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 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

  • 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.
  • Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
  • In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 483 calories, 18g fat (6g saturated fat), 52mg cholesterol, 922mg sodium, 54g carbohydrate (8g sugars, 8g fiber), 25g protein.

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