Tested till perfect Ten-Minute Taco Salad

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 tsp 2tspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 lb 1lblean ground beef
  • 1 tbsp 1tbspchili powder
  • 2 tsp 2tspdried oregano
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1/4 cup 1/4cupchili sauce
  • 4 cups 4cupsbaked tortilla chipbaked tortilla chips
  • 1 cup 1cupshredded lettuce
  • 2 2plum tomatoplum tomatoes, chopped
  • 1 cup 1cupshredded Cheddar cheese
  • 1/2 cup 1/2cuplight sour cream
  • 1/2 cup 1/2cupdiced cucumber
  • 1/4 cup 1/4cupshredded fresh basil
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Preparation

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 Information Per serving: about

cal 727 pro 42g total fat 37g sat. fat 14g
carb 59g fibre 13g chol 90mg sodium 1,310mg

% RDI:

calcium 35 iron 35 vit A 21 vit C 22
folate 38
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