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Taco Salad

Ingredients
  • ½ lb. lean ground beef 

  • 1 cup cooked kidney or chili beans, drained 

  • ½ package taco seasoning mix*  

  • ½ cup water  

  • ½ cup low-fat cheese  

  • 1 bunch romaine lettuce, washed 

  • 2 medium tomatoes, rinsed and diced 

  • 6 scallions, chopped 

  • 1 cup tortilla chips, low fat, unsalted 

Directions
  1. Wash hands with soap and water. Brown ground beef in a frying pan until it reaches an internal temperature of 160°F. Drain off fat. 

  1. Add beans, seasoning, and water. Stir. Cover and simmer for 10 minutes.  

  1. Tear lettuce into tiny pieces, and add tomatoes and scallions. Mix vegetables and put into a large bowl. 

  1. Spoon ground beef and bean mixture over vegetables. Sprinkle with cheese and tortilla chips. Toss lightly and serve at once.  

  1. Refrigerate leftovers within 2 hours.

Store in the refrigerator in an airtight container for up to four days. To make it easier to reheat to 165F, store the meat and beans separately from the rest of the vegetables.  

*Make your own mix using these ingredients: 1/2 teaspoon of salt, 1 teaspoon chili powder, ½ teaspoon each cornstarch, crushed dried red pepper, cumin, and garlic powder; and ¼ teaspoon dried oregano leaves.

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Total Time
30 min
Prep Time
15 min
Servings
6
Nutrition Facts

per serving: 
Calories: 300 

Fat: 6 g

Saturated Fat: 2 g 

Sodium: 310 mg

Carbohydrates: 42 g 

Added Sugar: 0 g 

Dietary Fiber: 5 g

Protein: 18 g