Quick Taco Salad
.
Yield
4 servingsPrep
10 minCook
5 minReady
18 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
beef, round steak
ground |
|
| 2 | cups |
sweet red bell peppers
chopped yellow, red, or green |
*
|
| 2 | cups |
salsa
bottled |
|
| ¼ | cup |
cilantro
freshly chopped |
|
| 4 | cups |
romaine lettuce
coarsely chopped |
*
|
| 2 | cups |
italian plum (roma) tomatoes
chopped |
|
| 4 | ounces |
cheddar cheese, reduced-fat
shredded, sharp, about 1 cup |
* |
| 1 | cup |
tortilla chips
crumbled baked, about 12 chips |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
beef, round steak
ground |
|
| 473 | ml |
sweet red bell peppers
chopped yellow, red, or green |
*
|
| 473 | ml |
salsa
bottled |
|
| 59 | ml |
cilantro
freshly chopped |
|
| 946 | ml |
romaine lettuce
coarsely chopped |
*
|
| 473 | ml |
italian plum (roma) tomatoes
chopped |
|
| 115.6 | ml/g |
cheddar cheese, reduced-fat
shredded, sharp, about 1 cup |
* |
| 237 | ml |
tortilla chips
crumbled baked, about 12 chips |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
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.
