Taco Salad

Taco Salad 5.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Calories 49 calories from fat
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 67 mg
    • Sodium 1142 mg
    • Protein 27 mg
    • Carbohydrate 31 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 190 mg

Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy.Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat.Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture.Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.

Ingredients

  1. Check 2 corn tortillas
  2. Check 2 tablespoons canola or olive oil
  3. Check 3/4 teaspoon kosher salt
  4. Check 1/4 teaspoon chili powder
  5. Check 12 ounces ground round or extra-lean ground beef
  6. Check 1 cup jarred chunky-style salsa
  7. Check 1 15-ounce can black beans, rinsed and drained
  8. Check 8 cups chopped romaine lettuce (about 10 ounces)
  9. Check 1/3 cup chopped fresh cilantro
  10. Check 1/2 pint grape tomatoes, halved
  11. Check 1 tablespoon lime juice
  12. Check 1/2 cup light sour cream
  13. Check 1/4 cup shredded Cheddar (2 percent milk)
  14. Check 1/2 small avocado, thinly sliced
  15. Check 2 green onions, thinly sliced (1/4 cup)

Directions

  1. Preheat oven to 350° F. Brush the tortillas on both sides with 1 teaspoon of the oil and cut lengthwise into 1/4-inch-wide strips. Place on a baking sheet. Sprinkle evenly with 1/4 teaspoon of the salt and the chili powder and bake for about 12 minutes or until crispy.
  2. Meanwhile, over medium heat, cook the beef in a large nonstick skillet. Stir in the salsa and beans and keep warm over medium-low heat.
  3. Combine the lettuce, cilantro, and tomatoes in a large bowl. Whisk together the lime juice and the remaining salt and oil and toss with the lettuce mixture.
  4. Place the lettuce mixture in 4 shallow bowls. Place the warm beef mixture over the lettuce and top with the sour cream, Cheddar, avocado, green onions, and tortilla strips.