A taco salad with tons of vegetables for flavor and crunch, and lean ground beef for delicious flavor and protein. My daughter normally doesn't care for any type of salsa, but the tomatillo dressing appealed to her. Top with sour cream and chiles, if desired.

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Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

This can be gluten-free if you check the label of your corn chips. I used Tostito's(R) Cantina Style.

Nutrition Facts

321 calories; protein 15.7g; carbohydrates 17.8g; fat 21.5g; cholesterol 50.3mg; sodium 529.6mg. Full Nutrition
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