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

Course Main Course
Keyword Green Bell Pepper, Lettuce, Pinto Beans, Tomato, Tortilla Chips
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 134kcal
Author UMass Amherst

Equipment

  • Stovetop
  • Frying Pan

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

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

Calories: 134kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg