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!

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

Brown ground beef in a skillet, drain fat; add taco season
packet and prepare as directed on package. Set aside.
Drain and rinse beans.
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

Hans Weding

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Beef Taco Salad

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