Go Back
–+ servings
Taco Salad with shredded cheese, tomatoes. green onions
Print

Fiesta Taco Salad

Course Main Course
Keyword Green Bell Pepper, Lettuce, Pinto Beans, Tomato, Tortilla Chips
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 134kcal
Author UMass Amherst

Equipment

  • Stovetop
  • Frying Pan

Ingredients

  • 1 head Lettuce Torn into small pieces
  • 2 Tomatoes Chopped
  • 1 Green Bell Pepper Seeded and chopped
  • Cooking Spray
  • 1 pound Ground Beef Or ground turkey
  • 1 can Pinto Beans 15.5 ounces, drained and rinsed
  • ¾ cup Salsa
  • Tortilla Chips Crumbled

Instructions

  • Wash and prepare lettuce, tomatoes and bell pepper. Combine salad in a large bowl.
  • Coat frying pan with cooking spray, brown the meat and onion. Remove from heat and drain off fat and liquid.
  • Add beans and salsa to cooled meat mixture and spoon on top of the salad.
  • Serve with additional salsa and crumbled tortilla chips.

Notes

  • Avoid cross-contamination by washing hands with hot soapy water before touching other ingredients and everything that comes in contact with raw meat, equipment and work places.
  • Try different beans, such as kidney beans, or black beans.
  • For extra flavor, add 1 cup shredded cheese.

Nutrition

Calories: 134kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg