Layered Taco Salad Recipe

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Layered Taco Salad Recipe
Layered Taco Salad Recipe photo by Taste of Home
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Layered Taco Salad Recipe

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5 1 1
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I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. —Betty Nickels, Tampa, Florida
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 cup salsa
  • 1 tablespoon lime juice
  • 6 ounces baked tortilla chips (about 70 chips)
  • 12 cups chopped iceberg lettuce
  • 6 plum tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend
  • 1 large sweet yellow or red pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/3 cup fat-free sour cream

Directions

In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.
Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings.
Originally published as Layered Taco Salad in Light & Tasty June/July 2003, p48

Nutritional Facts

1 serving: 442 calories, 14g fat (6g saturated fat), 69mg cholesterol, 925mg sodium, 52g carbohydrate (9g sugars, 7g fiber), 31g protein.

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  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 cup salsa
  • 1 tablespoon lime juice
  • 6 ounces baked tortilla chips (about 70 chips)
  • 12 cups chopped iceberg lettuce
  • 6 plum tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend
  • 1 large sweet yellow or red pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/3 cup fat-free sour cream
  1. In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.
  2. Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings.
Originally published as Layered Taco Salad in Light & Tasty June/July 2003, p48

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nancymcsews User ID: 2221372 127192
Reviewed Aug. 4, 2008

"10 points"

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