Ten-Minute Taco Salad

Ten-Minute Taco Salad Author: Canadian Living Credits: Ten-Minute Taco Salad

Who doesn't love tacos? Make the beef mixture the night before and pack in a heatproof container. Package the tortilla chips in a plastic bag and the lettuce, tomatoes, cheese and cucumber in separate small containers. At school, your child can microwave the beef mixture and toss all the elements together.

  • Portion size 4 servings

Ingredients

  • 2 teaspoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 lb lean ground beef
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon each salt and pepper
  • 1 can red kidney bean drained and rinsed
  • 1/4 cup chili sauce
  • 4 cups baked tortilla chips
  • 1 cup shredded lettuce
  • 2 plum tomatoes chopped
  • 1 cup shredded Cheddar cheese
  • 1/2 cup light sour cream
  • 1/2 cup diced cucumber
  • 1/4 cup shredded fresh basil

Method

In large nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add beef, chili powder, dried oregano, salt and pepper; cook, breaking up meat with spoon, until crumbly and no longer pink, about 5 minutes. Drain off any fat. Add kidney beans and chili sauce; stir to combine.

Cover 4 dinner plates with tortilla chips; divide meat mixture over chips. Scatter lettuce, tomatoes and cheese over top.

In bowl, stir together sour cream, cucumber and basil; dollop on each salad.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1310 mg
  • Protein 42 g
  • Calories 727.0
  • Total fat 37 g
  • Cholesterol 90 mg
  • Saturated fat 14 g
  • Total carbohydrate 59 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 35.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ten-Minute Taco Salad

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