This taco salad has all the flavors, but it's so much easier to prepare and eat because it's not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans., Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese., In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 922mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 8g fiber), Protein 25g protein.
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