Tasty Taco Chopped Salad
TAKES: 25 min. • MAKES: 6 servings
My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this fast, easy and tasty taco salad for my friends.
—Matthew Smith, Knippa, TX
1 lb. lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
²/3 cup water
1 can (15 oz.) 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
1. In a 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.
PER SERVING 471 cal., 25g fat (9g sat. fat), 64mg chol., 1193mg sod., 37g carb. (12g sugars, 5g fiber), 24g pro.
HEALTH TIP Add more veggies, swap spinach for iceberg, skip the cheese and top with fewer chips for a less-guilty yet delicious form of this indulgent salad.