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Category
Salads
Title

Taco salad

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tacosalad
Serves
Serves:
6
Serving Size
Serving Size:
2 cups
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Ingredients

Ingredients

1 small head of romaine lettuce, torn into small pieces

3 fresh tomatoes, chopped

1 cup chopped green pepper

1/2 pound lean ground beef

1 small onion, chopped

1 garlic clove, peeled and quartered or 1/8 teaspoon garlic powder

1 teaspoon Mexican seasoning, low salt (see “Tips and Variations”)

1 15 1/2 ounces-can pinto beans, rinsed and drained

Optional: Salsa

Directions

Directions

  1. Put lettuce in a large bowl. Add tomatoes and green pepper.
  2. Cook ground beef thoroughly. Drain off fat and rinse. 
  3. Return meat to fry pan. Add onion and garlic and cook until soft.
  4. Add Mexican seasoning and beans.
  5. Dish lettuce on plates. Add meat mixture on top.
  6. Serve with salsa if desired.
  7. Refrigerate leftovers within 2 hours of cooking.
Tips and Variations
Tips and Variations
  • Check out this easy-to-make Mexican seasoning mix..
  • You may want to use canned chili beans for a spicier flavor.
  • To reduce fat, brown meat in a small amount of water instead of oil, or rinse it off with warm water.
  • Try adding other deep greens (spinach, kale, etc.) to boost vitamins.
Nutritional Info

Nutritional Info

Serves 6
Amount per serving
Calories
172
Total Fat
4.5 g
Saturated Fat
1.6 g
Cholesterol
24 mg
Sodium
135 mg
Total Carbohydrates
21 g
Dietary Fiber
7.8 g
Total Sugar
4 g
Protein
13.3 g
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tacosalad
Taco salad
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Time to make
Time to make:
20 minutes preparation; 15 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development
Category
Category:
Salads
Special Criteria
Special Criteria:
Family Favorites