Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground turkey or beef (lean); 1 small onion, chopped; 1 small green pepper, chopped; 1 (15 oz.) can red kidney beans, drained and rinsed; 1 (7 oz.) can whole kernel corn with sweet peppers; 3/4 c. salsa; 1 large tomato, chopped; shredded lettuce; tortilla chips; shredded Cheddar cheese; sour cream

Servings: persons

1 lb. ground turkey or beef (lean)
1 small onion, chopped
1 small green pepper, chopped
1 (15 oz.) can red kidney beans, drained and rinsed
1 (7 oz.) can whole kernel corn with sweet peppers
3/4 c. salsa
1 large tomato, chopped
shredded lettuce
tortilla chips
shredded Cheddar cheese
sour cream

1
Brown meat, onions and green pepper until meat is cooked.
2
Add kidney beans, corn mix and salsa; simmer for about 1/2 to 3/4 hour.
3
Prepare plates with chopped lettuce and chopped tomatoes. Line outside of plate with tortilla chips.
4
Add meat mixture to center; top with sour cream.
5
I usually mix into sour cream some salsa to taste before topping meat mix.
6
It gives more flavor. Top with Cheddar cheese.
7
Enjoy.

247

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: 1 lb. ground turkey or beef (lean), 1 small onion, chopped, 1 small green pepper, chopped, 1 (15 oz.) can red kidney beans, drained and rinsed, 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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