Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter.

  • Total Time

    Prep/Total Time: 25 min.

  • Makes

    2 servings

Ingredients

  • 1/2 pound ground beef
  • 1 teaspoon chili powder
  • 1/3 cup bean dip
  • 1/4 teaspoon salt
  • 1 cup canned diced tomatoes plus 2 tablespoons liquid
  • 2 cups chopped lettuce
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 2 tablespoons sliced ripe olives
  • 1/2 cup corn chips

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat.
  • In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.

Nutrition Facts

2 cups: 469 calories, 28g fat (12g saturated fat), 107mg cholesterol, 1007mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 32g protein.