Simple Taco Salad
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1 pound ground round beef (85% lean)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
8 cups chopped romaine lettuce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1/4 cup chopped red onion
1 cup tortilla chips, lightly crushed
1/2 cup shredded Cheddar cheese
1 avocado, diced, optional
salsa, optional
sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 208 mg | 21% |
Carbohydrate | 27 g | 9% |
Cholesterol | 83 mg | 28% |
Total Fat | 26 g | 40% |
Iron | 5 mg | 30% |
Calories | 472 kcal | 24% |
Sodium | 655 mg | 27% |
Protein | 32 g | 63% |
Saturated Fat | 8 g | 42% |
Sugars | 4 g | 0 |
Vitamin C | 13 mg | 22% |
Cook beef in a large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili powder, cumin, garlic powder and undrained tomatoes. Simmer 2 minutes or until hot; set aside.
Divide lettuce between 4 serving bowls. Spoon meat mixture evenly over lettuce. Top evenly with black beans, red onion, tortilla chips and cheese. Serve with avocado, salsa and sour cream if desired.
Simple Taco Salad