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Hearty Ground Beef Salad

In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. “My husband likes the spicy Southwestern flavor and it’s a favorite of mine, too.” TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1/3 pound lean ground beef (90% lean)
  • 1 small onion, finely chopped
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup V8 or tomato juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon sugar
  • Dash salt
  • 2 cups shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons sliced ripe olives, drained, optional
  • Tortilla chips, optional


  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the kidney beans, V8 juice, chili powder, sugar and salt; heat through.
  • Divide lettuce between two salad bowls or plates. Top with beef mixture. Sprinkle with cheese and olives if desired. Serve with tortilla chips if desired.
Nutrition Facts
1-1/2 cups: 339 calories, 13g fat (7g saturated fat), 57mg cholesterol, 609mg sodium, 27g carbohydrate (9g sugars, 8g fiber), 30g protein.

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  • middjett
    Sep 21, 2014

    This was pretty good. A bit on the mild side. I think next time, instead of the tomato juice, I will make sure to have V-8 on hand or even snappy tom. Needs more chilli powder for my taste, or a shake or 2 of tobasco. but over all, a good starter recipe to work off of and make your own. I also added some sliced avocado on the side.