Tasty Taco Chopped Salad

  Lunch

My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends.

Tasty Taco Chopped Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 head iceberg lettuce, chopped (about 8 cups)
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 large tomato, chopped
  • 2 cups corn chips
  • 1/2 cup Catalina salad dressing

Instructions

  • 1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally.
  • 2. Place remaining ingredients in separate bowls; combine with beef mixture as desired.

Nutrition Facts

1 serving: 471 calories, 25g fat (9g saturated fat), 64mg cholesterol, 1193mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 24g protein.

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