Ten-Minute Taco Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 727 |
| pro | 42 g |
| total fat | 37 g |
| sat. fat | 14 g |
| carb | 59 g |
| fibre | 13 g |
| chol | 90 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 35 |
| iron | 35 |
| vit A | 21 |
| vit C | 22 |
| folate | 38 |
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.
Ingredients
- 2 tsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1/2 tsp each salt and pepper
- 1 can (19 oz/540 mL) red kidney beans, 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
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.
- Keywords : Skillet; Main Course; Lunch; Beef; Tex-Mex; Mexican; Beans; Kid-Friendly; Lettuce; Tomatoes;
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