Dinner ready in 30 minutes! Enjoy taco recipe made with beef and salsa - a perfect Mexican cuisine.
bag (4 ounces) shredded Cheddar cheese (1 cup)
pound ground beef
Wash the lettuce in cool water. Pat dry with the paper towels. Cut lettuce into long pieces on the cutting board, using the knife. Put lettuce in one of the small serving bowls.
Wash the tomato in cool water. Pat dry with paper towels. Chop the tomato into small pieces on cutting board, using knife. Put tomato in another small serving bowl.
Put the cheese in the third small serving bowl.
Put the ground beef in the skillet. Stir with the long-handled spoon until beef is broken into small pieces. Cook over medium heat 8 to 10 minutes, stirring often, until beef is brown.
Take skillet off hot burner. Put the strainer over the small bowl. Spoon beef into strainer to drain the fat. Put beef back in skillet.
Add the salsa to beef. Heat to boiling, stirring all the time. Turn the heat down to medium-low. Cook 5 minutes, stirring a few times. Pour beef mixture into the large serving bowl.
Heat the taco shells as directed on package, if you like. Serve taco shells with the beef mixture, lettuce, tomato and cheese, letting each person make his or her own taco.
3 small serving bowls
Large serving bowl
Tongs, for serving
Serving spoons, for serving
Make a Taco Salad: Put the lettuce in a large bowl or on a large serving platter. Top with the chopped tomato, cheese, cooked ground beef and salsa. Sprinkle with 2 cups crushed tortilla chips.
Want a veggie version? Open a 16-ounce can of refried beans, and dump them into a saucepan. Cook over medium heat about 5 minutes, stirring a few times with a wooden spoon, until beans are warm. Spoon beans into a serving bowl, and serve with the salsa and the other taco toppings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.