Taco Salad

Ground beef and beans are flavored with cumin and chili powder and served over lettuce and other veggies for an easy weeknight dinner. Top with cheese and dressing.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Low-Calorie

Tags

• quick
• healthy
• budget-friendly
• tangy
• rich
• fresh

Ingredients

• 0.25 pound lean ground beef
• 1.5 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 cup kidney or pinto beans (dry-cooked or canned, drained)
• 0.5 head lettuce (torn)
• 1 onion (small, diced)
• 2 fresh tomatoes (medium, cut up)
• 15.2 ounce corn (drained)
• 0.5 cup cheddar cheese (shredded)
• 2 cup light tortilla chips (broken)
• 0.5 cup non-fat yogurt
• 0.5 cup chunky salsa (chunky)

Instructions

1. Brown ground beef and drain any fat.
2. Add beans, cumin, and chili powder and heat through.
3. Toss lettuce, tomatoes, onion, and cheese in large bowl.
4. Spoon on meat and bean mixture and top with broken tortilla chips.
5. Prepare dressing by mixing yogurt and salsa.
6. Serve on the side of the salad.

Nutrition (per serving)

• Calories: 361
• Protein: 20.1 g
• Carbohydrates: 52.5 g
• Fat: 9.6 g
• Fiber: 9.8 g
• Sodium: 644 mg
• Saturated Fat: 4 g
• Sugar: 14.8 g
• Cholesterol: 31 mg