Simple Taco Salad
Taco salad comes together quickly when crisp lettuce is topped with seasoned ground beef and beans, cheese, tortilla chips and zesty tomatoes
Hands On: 20 | Total: 20 | Makes: 4 servings (1 salad each)
1 pound ground round beef (85% lean)
1 can (16 oz each) beans in chili seasoned sauce
1 teaspoon chili powder
1 can (10 oz each) Ro*TelŪ Original Diced Tomatoes & Green Chilies, drained, liquid reserved
6 cups chopped romaine lettuce
1 cup shredded Cheddar cheese
1-1/2 cups broken tortilla chips
- Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
- Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.
4 servings (1 salad each) Calories 497; Total Fat 25 g (Saturated Fat 11 g); Cholesterol 99 mg; Sodium 947 mg;
Carbohydrate 31 g; (Dietary Fiber 9 g, Sugars 4 g); Protein 37 g;
Percent Daily Values*: Vitamin A 137%; Vitamin C 10%; Calcium 34%; Iron 29%
* Percent Daily Values are based on a 2,000 calorie diet.