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 |
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.