Taco Salad

Taco Salad

Prep 20 minutes | Cook 20 minutes | Total 40 minutes
10 servings


  1. 1 pound ground beef
  2. 1 package low-sodium taco seasoning mix
  3. 1/3 package (14.5 oz) package nacho-flavor tortilla chips
  4. 1 1/2 cups shredded cheese
  5. 1 can kidney beans, drained & rinsed
  6. 1 cup low-fat ranch-style salad dressing, may use low-fat catalina
  7. tomatoes, chopped
  8. 2 cups lettuce, chopped
  9. green onions, chopped


  1. Brown ground beef in a large skillet. Crumble as it cooks. Drain.
  2. Add taco seasoning mix to skillet with ground beef. Stir and then set aside to cool.
  3. Place chips in a large bowl and crush to bite size pieces.
  4. Combine chips, meat, cheese, beans, tomatoes, lettuce, and green onions.
  5. Pour salad dressing over all and toss to coat.
Midweek is just right for a fresh delicious Taco Salad and you already have meat cooked in the freezer.

Great for lunch tomorrow.

Nutrition Information

Calories: 460
Fat: 18 g
Cholesterol: 50 mg
Sodium: 1110 mg
Carbohydrate: 52 g
Dietary fiber: 7 g
Protein: 23 g