Taco Salad II
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Ingredients
- 1/4 pound lean ground beef
- cumin, ground (1 1/2 teaspoons, optional)
- 1 tablespoon chili powder
- 1 cup kidney or pinto beans (dry-cooked or canned, drained)
- 1/2 head of lettuce (torn)
- 1 small onion (diced)
- 2 medium fresh tomatoes (cut up)
- 1 can corn (15.2 oz, drained)
- 1/2 cup cheddar cheese (shredded)
- 2 cups light tortilla chips (broken)
- 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.
Nutrition
| Calories | 474 |
|---|---|
| Protein | 23 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 34 mg |
| Sodium | 757 mg |
| Carbohydrates | 69 g |
| Dietary Fiber | 11 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Favorite Recipes for Family Meals Washington State University Extension