- Total: 20 min
- Prep: 20 min
- Yield: 4 servings (1 salad each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 109 mg
- Sodium
- 639 mg
Taco salad comes together quickly when crisp lettuce is topped with seasoned ground beef and beans, cheese, tortilla chips and zesty tomatoes
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings (1 salad each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 109 mg
- Sodium
- 639 mg
Ingredients
Directions
- 1. 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.
- 2. Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.
