Easy Taco Salad Recipe
A healthy taco salad that doesn’t feel like one - hearty, crunchy, full of bold flavor, and ready in less than 20 minutes.
20 min
cook 10 min
6
Mexican
5.0 (1)
Ingredients
Instructions
In a medium-sized skillet on medium heat, brown ground beef. Drain excess liquid then add water and seasoning packet. Bring to a simmer and reduce until sauce is thickened.
Add kidney beans to the meat and cook until warm. Remove taco meat mixture from heat.
In a large salad bowl place lettuce, avocado, onion, tomatoes, cheese, olives, and corn chips (if using). Add warm beef and bean mixture.
Top with thousand island dressing, and taco sauce (if using). Toss gently.
Serve immediately. Adjust seasoning to taste. Garnish with sour cream, salsa, and cilantro.
Nutrition
- Calories
- 515 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 33 g
- Fat Content
- 31 g
- Saturated Fat Content
- 11 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 90 mg
- Sodium Content
- 698 mg
- Fiber Content
- 9 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 16 g
- Serving Size
- 1 serving
