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Recipe

Fiesta Taco Salad with Beans

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Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper—taco salad that's ready in 20 minutes!

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( 41 Ratings)

41 Ratings

5 Stars 54%

4 Stars 29%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 3 )

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PREP TIME 15 Min
TOTAL TIME 20 Min
SERVINGS 5

1: can (15 oz) black beans, drained, rinsed

1/2: cup taco sauce

6: cups bite-size pieces lettuce

1: medium green bell pepper, cut into strips

2: medium tomatoes, cut into wedges

1/2: cup pitted ripe olives, drained

1: cup corn chips

1: cup shredded Cheddar cheese (4 oz)

1/2: cup reduced-fat Thousand Island dressing

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1 In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
2 In large bowl, toss lettuce, bell pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

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Expert Tips

One simple substitution of reduced-fat cheese cuts the fat back to 8 grams and trims the calories to 280 per serving.

For a heartier meal, add 2 cups cut-up cooked chicken to the salad and serve with 1/2 cup red or green grapes for a mere 3 Carbohydrate Choices.

Thousand Island dressing is named after the Thousand Islands in upstate New York. It was served to fishermen on "shore dinners" and became so popular that the recipe spread throughout New York and across the U.S.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 340

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 6g,
Trans Fat 0g),

Cholesterol 25mg;
Sodium 720mg;
Total Carbohydrate 40g

(Dietary Fiber 10g,
Sugars 10g),

Protein 14g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 9/25/2011 7:58:58 PM REPORT ABUSE glutenfreetg said:

Rating:

I was looking for a gluten free taco salad and this one hit the mark. I liked the fact it didn't contain meat, but if I wanted, I could add seasoned chicken, ground turkey, or ground beef, to make it more of a meal, than a side dish. I started with Romaine lettuce, used Cholula hot sauce instead of taco seasoning, added both cheddar and monterey jack cheeses, and used my old favorite, Fritos for the chips. The Cholula added a nice kick to the salad and made it extra tasty. If in season, or not too expensive, adding fresh avocado would really add to this dish.

This reply was: Helpful Inspiring

Posted 1/25/2011 6:43:26 PM REPORT ABUSE Mfruichantie said:

Rating:

A light and ez mail for the hole family

This reply was: Helpful Inspiring

Posted 1/6/2011 2:59:14 PM REPORT ABUSE vegan00 said:

Rating:

This sounds good minus the Thousand Island Dressing - I use Vegetarian Black Beans (rinsed and drained well), and Vegetarian refried beans, Soy Cheese in the pepperjack flavor, mixed lettuces (buy a bag of mixed lettuce)wash and drain well, yellow, red, green bell peppers sliced, mushrooms, black olives sliced, avacado sliced, walnuts, purple onion sliced, roma tomatoes, sliced, shreaded carrots-cabbage, few grapes, all on top of non-salted white corn chips on a plate. HEAT the beans and in the microwave 3-5 min, place on the chips, then put the cold veggies on top - avacados placed on top of that and a dopple of soy yogurt or soy sour cream. Use only Vegetarian Cheese either shreaded or not. Then the Salsa is home made on top of that from the food processor. YUM others will come back for more - this will serve from 2- 6 people or as much as you make. VERY FILLING - and not fattening.

This reply was: Helpful Inspiring