Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (7 inch) corn tortillas; 1 tbsp olive oil; 1 None onion, chopped; 1 clove garlic, minced; 1 lb ground beef; 1 oz taco seasoning mix; 1 (13.5 oz) can diced tomatoes; 1 (10 oz) can red kidney beans, rinsed; 1/2 cup red wine; None None Salsa; 1 None red bell pepper, seeded, chopped; 3/4 cup canned corn kernels, drained; 1 tbsp lemon juice; 1 tbsp fresh cilantro or parsley, chopped; None None light sour cream, to serve

Servings: persons

4 (7 inch) corn tortillas
1 tbsp olive oil
1 None onion, chopped
1 clove garlic, minced
1 lb ground beef
1 oz taco seasoning mix
1 (13.5 oz) can diced tomatoes
1 (10 oz) can red kidney beans, rinsed
1/2 cup red wine
None None Salsa
1 None red bell pepper, seeded, chopped
3/4 cup canned corn kernels, drained
1 tbsp lemon juice
1 tbsp fresh cilantro or parsley, chopped
None None light sour cream, to serve

1
Preheat oven to 350u00b0F.
2
Lightly coat tortillas with oil. Press into 4 recesses of a deep muffin pan. Bake for 5-10 mins, until golden. Let cool in pan.
3
Meanwhile, heat oil in a large frying pan over high heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add ground beef. Cook for 3-4 minutes, until browned. Add seasoning mix. Cook, stirring, for 30 seconds. Add tomatoes, beans and red wine. Simmer for 5-10 mins.
4
To make the salsa, combine bell pepper, corn, lemon juice and herbs. Season.
5
Distribute ground beef mixture between taco bowls. Serve with a dollop of sour cream and salsa.

503

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 15 ingredients. The key ingredients include: 4 (7 inch) corn tortillas, 1 tbsp olive oil, 1 None onion, chopped, 1 clove garlic, minced, 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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