Salad and Salad Dressing Recipes
Chipotle Taco Salad
Serve this spicy taco salad that’s made with ground beef, lettuce and tomatoes for dinner – ready in 25 minutes.
Prep: 25 min | Yield: 6 servings
Ingredients
- 1 pound ground beef sirloin
- 1 cup chipotle salsa
- 2 tablespoons water
- 6 cups shredded iceberg lettuce
- 4 cups baked tortilla chips
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1/2 cup fat-free sour cream
- 4 medium green onions, sliced (1/4 cup)
- 1/4 cup (1 ounce) shredded reduced-fat Mexican cheese blend
Instructions
- In a 10 inch nonstick skillet, cook beef over medium heat for 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in 1/2 cup of the salsa and the water; cook 1 minute.
- Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Notes
For added color, try using red and blue baked tortilla chips for the traditional yellow variety.
Nutrition
Per serving: Calories 290 Total Fat 8g Saturated Fat 3g Sodium 570mg Total Carbohydrate 27g Dietary Fiber 3g Protein 28g
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
Exchanges: 1 Starch; 2 Vegetable; 3 Lean Meat
Carbohydrate Choice 2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker