Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.
Beef Confetti Taco Salad
Calories221 Per Serving
Protein31g Per Serving
Fiber3g Per Serving
|Total Fat||6.7 g|
|Saturated Fat||3.2 g|
|Trans Fat||0.2 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||3 g|
2 vegetable, 4 lean meat
Taco Salad Ingredients
1/2 cup shredded, low-fat cheddar cheese
1 pound Ground Beef (96% lean)
8 cups mixed salad greens
2/3 cup salsa (lowest sodium available)
1 medium tomato, chopped (about 1 cup)
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.
Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.