Taco Salad
Ready in under 30 minutes, our taco salad is made with taco-seasoned ground beef or turkey, red kidney beans, iceberg lettuce, diced tomatoes, green onions, black olives, cheddar cheese and tortilla chips, Enjoy!
Servings: 4
Ingredients
- 1 lb. ground beef or turkey
- 1 pkg. taco seasoning mix
- 1 (14 oz.) can kidney beans drained & rinsed
- 1 head iceberg lettuce chopped
- 2-3 med. tomatoes seeded & diced
- 3-4 sliced green onions
- 1 (2 1/4 oz.) can sliced black olives
- 1 c. shredded cheddar cheese
- 1/2 c. chunky salsa more for serving
- 1 c. crumbled tortilla chips optional
- 4 Baked tortilla bowls for serving, optional
Instructions
- In a skillet over medium heat, brown ground beef or turkey and drain off excess fat. Add taco seasoning mix, follow directions on the package. Add kidney beans to the meat mixture and set aside to cool.
- In a large salad bowl, gently toss together lettuce, tomatoes, onions, olives, cheese, seasoned meat, salsa and tortilla chips if using.
- Spoon salad onto plates or into tortilla bowls and serve immediately, topped with low-fat sour cream, and/or more salsa.
- To make BAKED TORTILLA BOWLS: Preheat oven to 375 degrees. Coat the inside of 4 oven- safe bowls with cooking spray. Gently press one burrito-size flour tortilla inside each bowl. Place the bowls on a large baking sheet. Bake for 14-16 minutes or until evenly browned. Let the tortilla bowls cool in baking bowls for 5 minutes, then transfer to a wire rack to cool completely.
