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.
This recipe makes 4 servings
Ten-Minute Taco Salad
Photography by David Scott
| 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 | 1.310 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 35% |
| vit A | 21% |
| vit C | 22% |
| folate | 38% |
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.
Tags:
Skillet; Main Course; Lunch; Beef; Tex-Mex; Mexican; Beans; Kid-Friendly; Lettuce; Tomatoes;
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