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Taco Salad with Spinach


"Quick and delicious! This healthy meal can be prepared quickly and easily and is delicious. Perfect for a busy weeknight. Serve with guacamole."
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25 m servings 230 cals
Original recipe yields 6 servings

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  1. Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, mushrooms, salt, and chili powder together in the hot skillet until the beef is completely browned, 7 to 10 minutes; drain and discard grease.
  2. Spread spinach leaves into a salad bowl; top with beef mixture. Add black beans and chopped tomato.

Nutrition Facts

Per Serving: 230 calories; 9.7 g fat; 17.2 g carbohydrates; 19.1 g protein; 47 mg cholesterol; 748 mg sodium. Full nutrition

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Taco Salad w/ Spinach Haiku: "Desperate for more spice. Colorful and healthy, sure. Just needed some jazz." W/ only salt and chili powder going into the ground beef, one taste and I had to add a...

This was so super easy and yummy!!! My kids loved it!!! I added cumin though because it definitely was alittle bland. Also topped it off with some salsa and just a touch of sour cream. All...

we made a few substitues, used turkey and spring mix lettuce but everything came out great.

Used up some leftover shredded buffalo chicken. Added some sliced onions and corn too. Delicious and healthy way to clean out the fridge!