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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

1/4 pound lean ground beef
cumin
ground (1 1/2 teaspoons
optional)
1 tablespoon chili powder
1 cup kidney or pinto beans (cooked)
1/2 head of lettuce (torn)
1 onion (small
diced)
2 tomatoes (large
cut up)
1 can corn (drained)
1/2 cup cheddar cheese (shredded)
2 cups light tortilla chips (broken)
1/2 cup yogurt
non-fat
1/2 cup salsa
chunky

Steps

Wash hands with soap and water.
Prepare dressing in mixing yogurt and salsa, then set aside.
Brown ground beef and drain any fat. Add beans, cumin, and chili powder and heat through.
Toss lettuce, tomatoes, onion, and cheese in large bowl.
Spoon on meat and bean mixture and top with broken tortilla chips.
Offer dressing on the side.
Refrigerate leftovers within two hours.

Nutrition Facts

Nutrients Amount
Total Calories 474
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 34 mg
Sodium 757 mg
Carbohydrates 69 g
Dietary Fiber 11 g
Total Sugars 14 g
Added Sugars included 0 g
Protein 23 g
Vitamin D 0 mcg
Calcium 275 mg
Iron 4 mg
Potassium 1142 mg

Favorite Recipes for Family Meals
Washington State University Extension

U.S. Department of Agriculture. MyPlate Kitchen Website. Taco Salad II. Recipe source: Favorite Recipes for Family Meals Washington State University Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.