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Taco Salad
Taco Salad Recipe
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
6
Calories:
472
kcal
Author:
Alea Milham
Ingredients
1
lb.
ground beef
I sometimes use chicken, cut into bite size pieces
1
small onion
chopped
1
can kidney or black beans
drained
1
package taco seasoning mix
how to make your own taco seasoning
1
head of lettuce
torn
1
carrot
chopped
1
celery stalk
chopped
2
tomatoes
chopped ( I prefer to use cherry tomatoes)
1
cup
Mexican cheese
2
cups
crushed tortilla chips
I save the remnants from bags for this
Catalina dressing
Optional:
sour cream
guacamole
salsa
any other vegetables you like in your salad
Instructions
Brown the hamburger with the chopped onion; drain any fat.
Add the beans and taco seasonings; stir until thoroughly mixed.
Remove from heat and let cool while you prepare the vegetables.
In a large bowl toss lettuce, carrots, celery, and tomatoes.
Stir in the cheese, chips, and meat mixture.
Stir in dressing and toss until the vegetables are lightly coated.
Serve immediately.
Nutrition
Calories:
472
kcal
|
Carbohydrates:
33
g
|
Protein:
22
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
71
mg
|
Sodium:
309
mg
|
Potassium:
575
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
2618
IU
|
Vitamin C:
10
mg
|
Calcium:
205
mg
|
Iron:
3
mg