Chipotle Taco Salad

Chipotle Taco Salad

Serve this spicy taco salad that’s made with ground beef, lettuce and tomatoes for dinner – ready in 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

1
lb ground beef sirloin
1
cup chipotle salsa
2
tablespoons water
6
cups shredded iceberg lettuce
4
cups baked tortilla chips
2
medium tomatoes, chopped (1 1/2 cups)
1/2
cup fat-free sour cream
4
medium green onions, sliced (1/4 cup)
1/4
cup shredded reduced-fat Mexican cheese blend (1 oz)
  1. In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
  2. Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.
Makes 6 servings (1 salad)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
For added color, try using red and blue baked tortilla chips for the traditional yellow variety.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • Total Fat 8g
      • (Saturated Fat 3g,),
    • Sodium 570mg;
    • Total Carbohydrate 27g
      • (Dietary Fiber 3g,
    • Protein 28g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 Vegetable;
      • 3 Lean Meat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.