Jessie's Light Taco Salad

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 533.8

Total Fat: 24.2 g
Cholesterol: 90.0 mg
Sodium: 1,769.1 mg
Total Carbs: 50.8 g
Dietary Fiber: 9.7 g
Protein: 37.9 g

View full nutritional breakdown of Jessie's Light Taco Salad calories by ingredient

Introduction

A delicious light version of taco salad using light ingredients. A delicious light version of taco salad using light ingredients.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 lb. Ground Sirloin

1/2 Cup chopped onion

1 Can Dark red kidney beans

1 packet Old Elpaso Taco Seasoning Mix

Small head of lettuce or 16 oz bag of prepared chopped lettuce

1 Cup Cherry tomatoes - diced or other diced tomatoes

1/2 Cup Light Catalina Salad Dressing

8 oz. 2% Shredded Cheddar Cheese

1 Cup Broken Baked Tostitos Chips (scoops or rounds)

Directions

Brown ground beef and onion in a non-stick skillet over medium heat. Drain off excess grease. Add one can of dark red kidney beans - drained. Cook over low heat for 10 minutes until beans are warmed.

While meat is cooking, mix into a large bowl lettuce, tomatoes, catalina dressing, cheese and broken tostitos chips.

Serve one of two ways: Add meat/bean mixture to the salad and toss - or serve individually on top of salad mixture. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user REUGAN.