Texas Recipes
Texas Taco Salad
Yield: 4 servings
Ingredients
- 1 pound ground beef (95% lean)
- 1 cup shredded carrot (about 1 large carrot)
- 3/4 cup salsa
- 1 (15 ounce) can black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 cups mixed salad greens
- 1/2 cup low-fat shredded Cheddar cheese
- 1 medium tomato, chopped (about 1 cup)
- 1/2 cup diced bell pepper
- 1/4 cup thinly sliced red onion
- Sliced black olives (optional)
- Salad dressing of choice (optional)
Instructions
- Heat a large nonstick skillet over medium heat until hot. Add ground beef; cook for 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally until meat is no longer pink. Pour off drippings, if any.
- Stir in carrots, salsa, beans, cumin, chili powder and garlic powder; cook for 2 minutes. Remove skillet from heat.
- Divide salad greens among 4 plates and top each with a quarter of the beef mixture. Top with cheese, tomato, pepper and onion. Garnish with sliced olives and salad dressing, if desired.
Attribution
Recipe and photo used with permission from:
Texas Beef Council