The Best Taco Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 669.6
- Total Fat: 33.6 g
- Cholesterol: 76.0 mg
- Sodium: 801.7 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 10.1 g
- Protein: 29.6 g
View full nutritional breakdown of The Best Taco Salad calories by ingredient
Introduction
Taken off of a Facebook recipe: This (as it is now) is the original recipe. I'm going to work on it to make it a "skinny" recipe. I will probably start with the chips and cheese. The original used pinto beans which I replaced with black beans. I'll track the changes here. Taken off of a Facebook recipe: This (as it is now) is the original recipe. I'm going to work on it to make it a "skinny" recipe. I will probably start with the chips and cheese. The original used pinto beans which I replaced with black beans. I'll track the changes here.Number of Servings: 6
Ingredients
-
1 pound ground turkey (or ground beef)
1 packet taco seasoning mix
3/4 cup water
1 can (16 oz.) diced tomatoes
1 can (16 oz.) black beans, drained & rinsed
2 cups tortilla chips or broken taco shells
1 cup shredded cheddar cheese
4 green onions
1 red bell pepper, diced
1 cup lettuce, chopped
Tips
If you make successful changes, please let me know so that I can alter this recipe.
Also, be aware, since I haven't made this yet, I don't know how much it makes or what a real serving will be so it may be off there.
Directions
1. Cook ground turkey in skillet until browned. Drain. Add taco seasoning packet and
water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
2. Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
3. In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells.
Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
4. Top with lettuce, green onions, and red bell pepper.
Serving Size: makes 6 1-cup servings (approx)
water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
2. Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
3. In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells.
Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
4. Top with lettuce, green onions, and red bell pepper.
Serving Size: makes 6 1-cup servings (approx)