Serves 4
361 cal · 30 min
Taco Salad
Recipe GLPR3dbea5e49374be
A fresh and satisfying salad combining seasoned ground beef and beans over crisp greens, vegetables, cheese, and tortilla chips, finished with a zesty yogurt-salsa dressing.
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Ingredients
1/4 pound lean ground beef
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup cooked kidney or pinto beans, drained
1/2 head romaine or iceberg lettuce, torn
1 small onion, diced
2 medium fresh tomatoes, cut into chunks
1 can (15.2 oz) corn, drained
1/2 cup shredded cheddar cheese
2 cups broken baked tortilla chips
1/2 cup non-fat plain yogurt
1/2 cup chunky salsa
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon as it cooks, until it is browned throughout and no longer pink (internal temperature should reach 160°F). Drain any accumulated fat from the pan.
Stir the drained beans, chili powder, and ground cumin into the cooked ground beef. Cook for 2–3 minutes, stirring occasionally, until the mixture is heated through and the spices are fragrant.
In a large bowl, combine the torn lettuce, diced onion, tomato chunks, drained corn, and shredded cheddar cheese. Toss gently to mix.
Transfer the lettuce mixture to serving plates or bowls. Spoon the warm ground beef and bean mixture over the top of each salad.
Top each salad with the broken tortilla chips, distributing them evenly.
In a small bowl, whisk together the non-fat yogurt and chunky salsa until well combined. Serve the dressing on the side of each salad.
Refrigerate any leftover salad components separately within 2 hours of preparation.
