Tasty Taco Chopped Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
My friends and I love Mexican food, but we try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas
Ingredients
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1 pound lean ground beef (90% lean)
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1 envelope reduced-sodium taco seasoning
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2/3 cup water
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1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 head iceberg lettuce, chopped (about 8 cups)
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1 cup shredded Colby-Monterey Jack cheese
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1 large tomato, chopped
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2 cups corn chips
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1/2 cup Catalina salad dressing
Directions
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1.
In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
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2.
Serve remaining ingredients in separate bowls; add as desired.
Nutrition Facts
1 serving: 471 calories, 25g fat (9g saturated fat), 64mg cholesterol, 1193mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 24g protein.
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