Taco Salad

Taco Salad

Entrée Salads

During these dog days of summer, I don’t feel like eating anything heavy. I crave fresh foods, and farmers’ markets are full of a rainbow of amazing fruits and vegetables that call out to me. Support your local farmers and enjoy a light meal by making salad your entrée. Just grab a fresh baguette from a local bakery and you have a fulfilling meal. Enjoy! ~ Valerie

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Taco Salad
Taco Salad
Course Salad
Servings
Ingredients
Dressing
Course Salad
Servings
Ingredients
Dressing
Taco Salad
Instructions
  1. Brown ground beef and add taco seasoning and cook according to package directions, let cool.
  2. In a small bowl, mix dressing ingredients and set aside.
  3. Tear or cut up lettuce into bite-sized pieces and place in large bowl.
  4. Layer with beans, taco meat, tomatoes, onion, jalapenos and cheese.
  5. Toss salad with dressing and serve with tortilla chips.
Recipe Notes

Note: if not using all of the salad, add dressing to individual servings so that it doesn’t get soggy.

Nutrition information (without tortilla chips): 555 calories; 29.5g fat; 1301mg sodium; 41.7g carbohydrates; 29.5g protein.

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