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Taco Salad Tacos Recipe

Taco Salad Tacos Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

2 tacos (calulated without cheese and sour cream): 334 calories, 11g fat (4g saturated fat), 65mg cholesterol, 722mg sodium, 33g carbohydrate (13g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Reviews for Taco Salad Tacos

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jetluvs2cook User ID: 1675049 264353
Reviewed Apr. 5, 2017

"Very good! Pretty close to the way I usually make tacos! I had never had peppers in my tacos salad before, so that was a good addition!! Loved the 'crunch' it gave! I served this on corn chips instead of taco shells.

Also I love the fact that you make your own seasoning and can control how much sodium, etc goes in it!"

I_Fortuna User ID: 8342880 235656
Reviewed Oct. 26, 2015

"This is really a great recipe. It is so easy to use spices and herbs from your cupboard rather than those prepackaged ones. This is virtually how I make mine and this is how I can choose how much of each spice and herb to use. We use the grated longhorn cheddar, chopped tomatoes and shredded lettuce.

The beef bouillon is a nice touch and I use it in my spaghetti sauce as well. I use Better Than Bouillon which I believe has a superior flavor and no MSG.
Most often though, we have the more traditional carnitas (pork) tacos with pico de gallo loaded with fresh cilantro."

jacobbugs12 User ID: 7065240 151027
Reviewed Jan. 1, 2013

"i never it yet"

martylb User ID: 1456305 113523
Reviewed Sep. 4, 2012

"Made this recipe as a salad on a plate without the taco shells. Crumbled a few tortilla chips on top. Even without the Catalina dressing my husband said this recipe is a keeper. This is a good thing because it's hard to find diet friendly recipes to suit him."

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