lunch
Taco Salad
Ingredients, directions and serving information for Taco Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 30 min
Ingredients
- 1/4 pound lean ground beef
- cumin, ground
- 1 tablespoon chili powder
- 1 cup kidney or pinto beans
- 1/2 head lettuce
- 1 small onion
- 2 medium fresh tomatoes
- 1 can corn
- 1/2 cup cheddar cheese
- 2 cups light tortilla chips
- 1/2 cup non-fat yogurt
- 1/2 cup salsa, chunky
Instructions
- Wash hands with soap and water.
- Brown ground beef and drain any fat.
- Add beans, cumin, and chili powder and heat through.
- Toss lettuce, tomatoes, onion, and cheese in large bowl.
- Spoon on meat and bean mixture and top with broken tortilla chips.
- Prepare dressing by mixing yogurt and salsa. Serve on the side of the salad
- Refrigerate leftovers within two hours.
Source-reported nutrition per serving
serving Size2 cups salad, 1/6 of recipe (230g)
calories361 calories
protein20g
carbohydrate53g
fat10g
saturated Fat4g
fiber10g
sugar15g
sodium644mg
cholesterol31mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
