Quick Taco Salad Recipe

Name: Quick Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground sirloin; 1 cup chopped onion; 2 cups fresh salsa; 1 cup frozen whole-kernel corn; 1/4 cup chopped fresh cilantro; 50 baked tortilla chips; 4 cups shredded romaine lettuce; 2 cups chopped plum tomato; 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese; 1/3 cup chopped green onions

Servings: persons

12 ounces ground sirloin
1 cup chopped onion
2 cups fresh salsa
1 cup frozen whole-kernel corn
1/4 cup chopped fresh cilantro
50 baked tortilla chips
4 cups shredded romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/3 cup chopped green onions

1
Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.
2
Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.
3
Young Chefs can:
4
Measure corn and cheese
5
Count out chips
6
Older Chefs can:
7
Help assemble salad on platter
8
Sprinkle cheese and green onions

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces ground sirloin, 1 cup chopped onion, 2 cups fresh salsa, 1 cup frozen whole-kernel corn, and more.

Yes, Quick Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Taco Salad

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