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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 589.7
  • Total Fat: 22.7 g
  • Cholesterol: 72.0 mg
  • Sodium: 1,556.9 mg
  • Total Carbs: 73.7 g
  • Dietary Fiber: 10.9 g
  • Protein: 31.1 g

View full nutritional breakdown of Taco Salad (with meat, beans & cheese) calories by ingredient
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Taco Salad (with meat, beans & cheese)

Submitted by: DILBERTA

Introduction

This recipe makes 6 huge servings, and is a meal in itself. If you want to serve this as a side dish it would make 12-18 servings.

Enjoy!
This recipe makes 6 huge servings, and is a meal in itself. If you want to serve this as a side dish it would make 12-18 servings.

Enjoy!

Number of Servings: 6

Ingredients

    1 pound ground sirlion (95% lean)
    1 1/2 cup chopped onion
    3/4 cup chopped green pepper
    1 package taco seasoning mix
    1/2 cup water

    24 cups (30 ounces) chopped lettuce
    1 can (15.5 oz) red kidney beans, rinsed & drained - once rinsed this will leave about 9 oz of beans
    3 cups chopped tomato
    2 1/4 cups chopped scallions/green onions
    9 ounces low-fat shredded mexican or cheddar cheese
    24 tablespoons (1 1/2 cups) light 1000 island dressing

    9 ounces tortilla chips

    12 tablespoons salsa


Directions

1. IN a large skillet over medium high heat brown the ground beef (breaking it up into pieces as it cooks), onion and green pepper until beef is no longer pink.

2. ADD the taco seasoning and water. Stir. Reduce heat to medium-low continue heating until all the liquid cooks off (5-10 minutes).

3. WHILE the taco meat is simmering, prep the remaining ingredients (cut up the tomato, measure out cheese, etc).

4. TO make ONE salad serving, combine the following ingredients in a large bowl.
-- 3 cups (5 oz) Lettuce
-- 1/6 of the meat mixture (about 4 oz cooked meat, onions & peppers)
-- 1 1/2 oz kidney beans
-- 1/2 cup tomato
-- 3/6 cup green onion/scallion
-- 1 1/2 oz cheese
-- 4 tablespoons (1/4 cup) 1000 island dressing
Stir well to combine

5. CRUSH the tortilla chips into bite-sized pieces (not crushed to bits). Add to the salad mixture. Stir again. Spoon salad into a large bowl or plate. Top with 2 tablespoons of salsa and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.






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