The perfect taco salad recipe for Cinco de Mayo

by Look, Cook and Eat

Taco salad

Makes 4 servings, Takes 30 minutes to make
½ pound lean ground beef
2 tablespoons taco seasoning mix
1 can (15 ounces) kidney beans
1 can (2.25 ounces) sliced black olives
4 cups bagged chopped romaine lettuce
1 cup grape tomatoes
2 green onions (optional)
1 cup shredded Cheddar cheese
1 cup corn chips, tortilla chips, or tortilla strips

Finish with Salsa Salad Dressing. Recipe here.

 

1. Put the skillet on the burner. Turn the burner to medium-high
(7 or 8 if your stove has numbers). Add the ground beef and use
the spoon to break the meat into small pieces. Cook until the beef
is brown, stirring often. Sprinkle the taco seasoning over the meat
and stir to coat with seasoning. Take the skillet off the burner. Set it
aside. (Turn off the burner.)

2. Pour the kidney beans into the colander in the sink. Pour the
olives into the colander with the beans. Rinse them under cold
water, then put them into the bowl. Measure the lettuce into the
colander and rinse it with cold water. Pat it dry with paper towels,
then put it into the bowl too.

3. Wash the tomatoes and green onions. Cut the tomatoes in
half and put them into the bowl. Now cut the root end and green
tips off each green onion and throw them away. Slice the onions
into circles and add them to the salad bowl. Measure in the cheese,
corn chips, and taco meat. Now make the Salsa Salad Dressing.

Nutritional Facts per serving: 412 calories; 174 calories from fat; 19g total fat;
65mg cholesterol; 1065mg sodium; 32g carbohydrate; 27g protein

Learn more about Look, Cook and Eat here.

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