Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.
Nutrition Facts
Beef Confetti Taco Salad
Calories
221 Per ServingProtein
31g Per ServingFiber
3g Per ServingNutrition Facts
Calories | 221 | |
---|---|---|
Total Fat | 6.7 g | |
Saturated Fat | 3.2 g | |
Trans Fat | 0.2 g | |
Polyunsaturated Fat | 0.4 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 76 mg | |
Sodium | 571 mg | |
Total Carbohydrate | 8 g | |
Dietary Fiber | 3 g | |
Sugars | 3 g | |
Protein | 31 g |
Dietary Exchanges
2 vegetable, 4 lean meat
Ingredients
Taco Salad Ingredients
-
1/2 cup shredded, low-fat cheddar cheese -
1 pound Ground Beef (96% lean) -
8 cups mixed salad greens -
2/3 cup salsa (lowest sodium available) -
1 medium tomato, chopped (about 1 cup)
Garnish Ingredients
-
1/2 cup diced bell pepper -
1/4 cup thinly sliced red onion
Directions
-
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm. -
Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.