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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 734.8
  • Total Fat: 37.5 g
  • Cholesterol: 90.0 mg
  • Sodium: 790.8 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 30.8 g

View full nutritional breakdown of Taco Salad calories by ingredient
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Taco Salad

Submitted by: TLB1630

Introduction

Each serving layered individually on plate for serving. Each serving layered individually on plate for serving.
Number of Servings: 6

Ingredients

    1 lb lean ground beef
    1 8 oz can tomato sauce
    1 5.5 oz can V8 vegetable juice
    10 oz reduced fat cheddar cheese, shredded
    25 oz lettuce; torn into bite size
    15 oz tortilla chips
    Homemade Taco Seasoning Mix ** Low Sodium

Directions

Make up TACO SEASONING ahead of time or use 1 commercial brand envelope of mix. **
Crumble and brown lean ground beef in skillet over medium heat; drain and rinse meat under hot water for 1 minute. Return meat to skillet mixing in Taco Seasoning Mix, tomato sauce and V8 juice. Stir well until mixture comes to a boil then cover, reduce heat and simmer on low for 15 minutes. Uncover and continue cooking until liquid lessens some.

Meanwhile, shred cheese and set aside. Prepare lettuce by shredding into bite size. Layer each serving plate with tortilla chips; meat; 1.5 oz shredded cheese; **place into microwave 45 sec to melt cheese then top with lettuce and 0.5 oz shredded cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user TLB1630.






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