Weding, H. 2024, Beef Taco Salad, Extension | University of Nevada, Reno, Recipes

Beef taco salad is a delicious and simple family favorite, perfect for summer evenings! Packed with your favorite taco essentials like beans, corn, avocado, and fresh cilantro, it’s bursting with flavor and sure to become a staple dish!

Beef Taco Salad
Level: Intermediate Prep: 40 minutes Yield: 7 servings
Total:  Inactive:  Serving Size: 4 oz

Ingredients

  • 16 ounces ground beef, 85/15% fat
  • 4 teaspoon seasoning mix
  • 14 ounces canned red kidney beans
  • 1 cup Mexican blend cheese
  • 1 fresh avocado
  • 1 ½ cups iceberg lettuce
  • 2 each green onion
  • 2 each red tomato, roma or beefsteak
  • 1-2 ounce can black sliced olives
  • ½ ounce tortilla chips (1 bag)
  • 2 tablespoon sour cream
  • 2 tablespoon salsa

Directions

  1. Brown ground beef in a skillet, drain fat; add taco season
    packet and prepare as directed on package. Set aside.
  2. Drain and rinse beans.
  3. In individual bowls, layer chips, lettuce, beef, beans, cheese,
    tomato, avocado, onions and olives. Top with sour cream and salsa.

Cook's Note

You can use ground turkey for a leaner salad. Plain, non-fat Greek yogurt is always a good substitute for sour cream.

 

Nutrition Facts

7 servings per recipe
Serving size: 4 oz
Calories 320 per serving

Contents % Daily Value
Total Fat 18g 23%
Saturated Fat 7g 36%
Trans Fat 0g  
Cholesterol 75mg 24%
Sodium 390mg 17%
Total Carbohydrate 15g 8%
Dietary Fiber 5g 17%
Total Sugars 3g  
Incl. Added Sugars 0g  
Protein 24g 49%
Vitamin D 0.1mcg 0%
Calcium 150mg 10%
Iron 3mg 15%
Potassium 570mg 10%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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