Nutritional Info

Nutrition Facts

Serving Size 1 (161g)

Calories 382
Calories from Fat 179 (47%)
Amount Per Serving %DIV
Total Fat 19.8g 30%
Saturated Fat 5.7g 29%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 6g
Trans Fat 0.0g
Cholesterol 57.9mg 19%
Sodium 1375mg 60%
Potassium 424.5mg 9%
Total Carbohydrate 30.6g 10%
Dietary Fiber 3g 12%
Sugars 1g
Protein 18.1g 36%

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Recipe Description
This easy taco salad has a little bit of everything in it. If you prefer to make it with ground turkey instead of beef, the flavors are still just as satisfying.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1   medium head iceberg lettuce
1/2   medium cucumber, sliced thin
1/2   medium bell pepper, sliced or diced
1   large tomato, cut in thin wedges
4   black olives, diced
8 Ounce(oz)  tortilla chips
1 Pound(lb)  extra lean ground beef
1/4 Cup(c)  water or stock
1 Tablespoon(T)  chili powder
1/2 Teaspoon(t)  cumin
1/2 Teaspoon(t)  black pepper, freshly ground
1/8 Teaspoon(t)  cayenne pepper
1/4 Teaspoon(t)  salt
1 Dash(ds)  tabasco sauce
15 1/2 Ounce(oz)  kidney beans, drained
1   medium jalapeno peppers, sliced
1/4 Cup(c)  reduced fat cheddar or monterey jack cheese, shredded


Tear the lettuce into a large serving bowl. Top with the cucumber, bell pepper, tomato and olives. Slightly crush the tortilla chips over the salad vegetables. In a large skillet, brown the ground meat. Drain off any excess fat. Add the water, seasonings and beans, stirring well. Cover and cook for about 10 to 15 minutes, until meat is cooked and beans are heated through. Pour the meat mixture over the salad. Top with sliced jalapeno peppers and the cheese. Serve with your choice of dressing on the side, so people can help themselves.

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Beef Taco Salad
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