Texas Taco Salad

This recipe is an excellent source of Dietary Fiber, Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium, Thiamin, and Choline

Texas Taco Salad

Photos courtesy of Beef Loving Texans (Texas Beef Council)

14 Ingredients

Makes 4 servings

20 minutes

Nutrition information per serving: 356 Calories; 76 Calories from fat; 8.5 g Total Fat (3.9 g Saturated Fat; 3.0 g Monounsaturated Fat); 74.6 mg Cholesterol; 725.4 mg Sodium; 30.8 g Total Carbohydrate; 10.7 g Dietary Fiber; 37.2 g Protein; 5.9 mg Iron; 781.1 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 11.0 mg Niacin (NE); 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.6 mg Zinc; 22.3 mcg Selenium; 102.6 mg Choline

Ingredients:

  • 1 lb Ground Beef (95% lean)

  • 1 cup shredded carrot (about 1 large carrot)
  • 3/4 cup salsa
  • 1 15 oz. can black beans, drained and rinsed
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ? tsp. garlic powder
  • 8 cups mixed salad greens
  • 1/2 cup low-fat shredded Cheddar cheese
  • 1 medium tomato, chopped (about 1 cup)
  • 1/2 cup diced bell pepper
  • 1/4 cup thinly sliced red onion

Optional ingredients:

  • Sliced black olives

  • Salad dressing of choice

Preparation:

1. Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally until meat is no longer pink. Pour off drippings, if any.

2. Stir in carrots, salsa, beans, cumin, chili powder and garlic powder; cook for 2 minutes. Remove skillet from heat.

3. Divide salad greens between 4 plates and top each with a quarter of the beef mixture. Top with cheese, tomato, pepper and onion. Garnish with sliced olives and dressing, if desired.

Source: www.beeflovingtexans.com

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