Summer Taco Salad
All you need is an ice-cold beer
Apr 20, 2017 | 2:37 pm
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Recipe Courtesy of Rojo’s
Taco salads are often served in a fried-tortilla fashioned into a bowl, which really distorts their nutritional information. In their purest form, however, taco salads are nothing more than seasoned meat, lettuce, black beans, and cheese. This recipe is a perfect example of how a taco salad should be made.
4
Servings
665
Calories Per Serving
Deliver Ingredients
Ingredients
For the Summer Taco Salad
- 1 Pound lean ground turkey or beef
- 1 (1-ounce) Package taco seasoning mix
- 1 Cup shredded lettuce
- 1 (14-ounce) Jar salsa, such as Rojo’s Restaurant Style Salsa
- 1 Cup canned black beans, drained
- 1 Cup Mexican-style shredded cheese
- Tortilla strips, to garnish
Directions
For the Summer Taco Salad
In large skillet, prepare beef or turkey with taco seasoning mix according to package directions; set aside. Meanwhile, on four large plates, layer ¼ cup of lettuce and salsa, 1/4 cup black beans and ¼ cup cheese. Top with cooked taco meat. Garnish with sour cream and tortilla strips as desired.
Nutritional Facts
Total Fat
26g
37%
Sugar
11g
12%
Saturated Fat
8g
33%
Cholesterol
133mg
44%
Carbohydrate, by difference
67g
52%
Protein
44g
96%
Vitamin A, RAE
73µg
10%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
222mg
22%
Choline, total
100mg
24%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
105µg
26%
Iron, Fe
18mg
100%
Magnesium, Mg
104mg
33%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
631mg
90%
Riboflavin
1mg
91%
Selenium, Se
77µg
100%
Sodium, Na
665mg
44%
Thiamin
1mg
91%
Water
124g
5%
Zinc, Zn
6mg
75%
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