TACO SALAD WITH TOMATILLO SALSA DRESSING

Taco Salad with Tomatillo Salsa Dressing image

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.

Provided by Bellwether Nesingwary

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

1 pound lean ground beef
salt and ground black pepper to taste
½ head iceberg lettuce, shredded
6 leaves green leaf lettuce, chopped
12 small cherry tomatoes, halved
1 (6 ounce) can medium olives, drained and halved
¼ large cucumber, cubed
3 radishes, thinly sliced
2 scallions, thinly sliced
½ cup tomatillo salsa
2 tablespoons fresh lime juice
2 tablespoons olive oil
salt and ground black pepper to taste
½ (10 ounce) bag tortilla chips, warmed
1 cup shredded Cheddar cheese

Steps:

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.
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.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 17.8 g, Cholesterol 50.3 mg, Fat 21.5 g, Fiber 3 g, Protein 15.7 g, SaturatedFat 7 g, Sodium 529.6 mg, Sugar 1.9 g