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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 385.8
  • Total Fat: 22.4 g
  • Cholesterol: 80.0 mg
  • Sodium: 1,574.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 25.2 g

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

Submitted by: DADDYPUGG

Introduction

This is the recipe that our family uses for the meat portion of Taco Salad. This is the recipe that our family uses for the meat portion of Taco Salad.
Number of Servings: 9

Ingredients

    2.25 lb. Ground Beef Chuck 80/20
    15.5 oz Light Red Kidney Beans
    14.5 oz Petite Diced Tomatoes
    1/2 cup Tone's Taco Seasoning
    1 1/3 cups Water

Directions

Drain and rinse Kidney Beans and Tomatoes, set aside.

Cook ground beef until brown all the way through, drain fat and return to pan.

Add water, seasoning, tomatoes and kidney beans - simmer for 10-15 minutes on medium heat.

Makes approximately 9 - 1 cup servings.

Serve hot over shredded lettuce and top with shredded cheddar cheese and or light sour cream or Italian Salad Dressing (My Favorite) for added flavor (Remember to track these separately as they are not counted in the recipe).

Number of Servings: 9

Recipe submitted by SparkPeople user DADDYPUGG.






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