Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 corn tortillas; 1 lb. lean ground beef; 1/2 c. chopped onion; 1 (8 1/4 oz.) can whole tomatoes, chopped; 2 1/2 tsp. chili powder; 1/4 tsp. cumin; 1/8 tsp. crushed red pepper; 1 (8 3/4 oz.) can red kidney beans; 1/2 medium head iceberg lettuce, shredded; 1/2 c. low-fat plain yogurt; 2 oz. (about 1/2 c.) Cheddar cheese, shredded

Servings: persons

2 corn tortillas
1 lb. lean ground beef
1/2 c. chopped onion
1 (8 1/4 oz.) can whole tomatoes, chopped
2 1/2 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. crushed red pepper
1 (8 3/4 oz.) can red kidney beans
1/2 medium head iceberg lettuce, shredded
1/2 c. low-fat plain yogurt
2 oz. (about 1/2 c.) Cheddar cheese, shredded

1
Preheat oven to 400u00b0.
2
Cut each tortilla into 8 wedges.
3
Place on baking sheet and bake about 10 minutes or until crisp.
4
Remove from oven.
5
In large skillet over medium heat, cook beef, onion and garlic until beef is browned, stirring frequently.
6
Add tomatoes, chili powder, cumin, salt and pepper.
7
Heat to boiling.
8
Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Stir in beans; heat until hot, about 2 minutes.
9
Place lettuce on large serving platter.
10
Spoon chili over lettuce.
11
Top with yogurt and sprinkle with cheese.
12
Surround platter with tortilla chips.

457

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 11 ingredients. The key ingredients include: 2 corn tortillas, 1 lb. lean ground beef, 1/2 c. chopped onion, 1 (8 1/4 oz.) can whole tomatoes, chopped, and more.

Yes, 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.

Taco Salad

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