Taco Salad
Angie McGowan
To make this vegetarian, just leave out the meat and substitute with canned black beans.
Ingredients
- Meat2 lbs ground beef (or ground turkey)
- 1 6 oz can tomato paste
- 1 med onion
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tsp coriander
- 1 tsp chili powder
- 1 pinch cayenne pepper (optional)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup stock (or water)
- 2 Tbs olive oil
- Other Ingredients1/2 bag tortilla chips
- 3/4 cup shredded pepper jack cheese
- 6 cups shredded lettuce
- 1/2 cup pico de gallo
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/2 cup salsa
Directions
- Preheat skillet. Drizzle with olive oil.
- Add ground meat and onions and brown.
- Add garlic and spices. Add tomato paste and stock (or water).
- Stir well and cook over medium heat until sauce has thickened.
- Spread tortilla chips around plate, top with ground meat, sprinkle with cheese.
- Add lettuce, pico de gallo, guacamole, sour cream, and salsa.
Nutrition Facts
Calories 593
Calories from Fat 412 (69%)
(69%)Total Fat 45g
(86%)Saturated Fat 17g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
(39%)Cholesterol 117mg
(36%)Sodium 871mg
(24%)Potassium 823mg
Total Carbohydrate 20g
(14%)Dietary Fiber 3g
Sugars 6g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.