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Southwest Beef Taco Salad
Recipes
Southwest Beef Taco Salad
6 servings
15 minutes total

Ingredients

  • 1 package lean ground beef (12–16 oz)
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 lime, for juice
  • 1 (15.5-oz) can reduced-sodium black beans, drained
  • ¾ cup medium salsa
  • 1 (10-oz) package frozen chopped spinach
  • 2 romaine hearts, coarsely chopped
  • ½ bunch fresh cilantro, coarsely chopped
  • 2 cups baked tortilla chips, crushed
  • ¾ cup prediced red onions
  • ¼ cup shredded Mexican cheese blend

Steps

    1. Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Place beef and seasoning in pan; cook 4–5 minutes, stirring occasionally, until no pink remains. Squeeze lime for juice (1 tablespoon). Drain beans.
    2. Add salsa, beans, spinach, and lime juice to pan, then stir to blend; cook 4–5 minutes or until spinach is tender. Remove pan from heat and set aside to cool. Chop romaine and cilantro (½ cup). Crush tortilla chips.
    3. Divide romaine in a pile on each serving plate; top with even amounts crushed tortilla chips and beef mixture (about 1 cup), then sprinkle with onions, cheese, and cilantro. Serve.

Amount per ⅙ recipe serving: Calories 310, Total Fat 11g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 520mg, Total Carb 25g, Fiber 2g, Sugars 4g, Protein 28g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 20%