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Quick Taco Salad

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

18 min

Ingredients

12 346.8
OUNCES ML/G BEEF, ROUND STEAK
ground
2 473
CUPS ML SWEET RED BELL PEPPERS
chopped yellow, red, or green *
2 473
CUPS ML SALSA
bottled
¼ 59
CUP ML CILANTRO
freshly chopped
4 946
CUPS ML ROMAINE LETTUCE
coarsely chopped *
2 473
4 115.6
OUNCES ML/G CHEDDAR CHEESE, REDUCED-FAT
shredded, sharp, about 1 cup *
1 237
CUP ML TORTILLA CHIPS
crumbled baked, about 12 chips *
¼ 59

Directions

Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.

Add salsa; bring to a boil.

Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture.

Sprinkle each serving with ½ cup tomato, ¼ cup cheese, ¼ cup chips, and 1 tablespoon onions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 206 35% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 427mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 51g
Vitamin A 20% Vitamin C 23%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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