Taco Salad with Tomatillo Salsa Dressing
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Ingredients35 m servings 321
Original recipe yields 8 servings
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain and discard grease.
- Meanwhile, combine iceberg and green leaf lettuces in a large bowl. Toss in cherry tomatoes, olives, cucumber, radishes, and scallions.
- Combine tomatillo salsa, lime juice, olive oil, salt, and pepper in a small bowl; whisk until blended. Pour dressing over salad, and toss to combine. Serve salad over warm chips with Cheddar cheese and ground beef.
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- Cook's Note:
- This can be gluten-free if you check the label of your corn chips. I used Tostito's® Cantina Style.
Per Serving: 321 calories; 21.5 17.8 15.7 50 530 Full nutrition