A taco salad in a bowl made from a tortilla on a purple plate

Fiesta Taco Salad

UMass Amherst

Ingredients 

  • 1 head Lettuce Torn into small pieces
  • 2 medium Tomatoes Chopped
  • 1 small Green Bell Pepper Seeded and chopped
  • Cooking Spray
  • 1 lb Ground Beef Or ground turkey
  • 1 can Pinto Beans 15.5oz, drained and rinsed
  • 3/4 cup Salsa
  • Tortilla Chips Crumbled

Equipment

  • Stovetop
  • Frying Pan

Instructions

  • Wash and prepare lettuce, tomatoes and bell pepper. Combine salad in a large bowl.
  • Coat frying pan with cooking spray, brown the meat and onion. Remove from heat and drain off fat and liquid.
  • Add beans and salsa to cooled meat mixture and spoon on top of the salad.
  • Serve with additional salsa and crumbled tortilla chips.

Notes

  • Avoid cross-contamination by washing hands with hot soapy water before touching other ingredients and everything that comes in contact with raw meat, equipment and work places.
  • Try different beans, such as kidney beans, or black beans.
  • For extra flavor, add 1 cup shredded cheese.

Nutrition

Nutrition Facts
Fiesta Taco Salad
Amount per Serving
Calories
 
134
Calories from Fat 81
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
32
mg
11
%
Sodium
 
165
mg
7
%
Potassium
 
320
mg
9
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
596
IU
12
%
Vitamin C
 
11
mg
13
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Green Bell Pepper, Lettuce, Pinto Beans, Tomato, Tortilla Chips