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Chipotle Taco Salad

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Chipotle Taco Salad
  • Prep 25 min
  • Total 25 min
  • Servings 6
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Serve this spicy taco salad that’s made with ground beef, lettuce and tomatoes for dinner – ready in 25 minutes.
Updated Feb 6, 2012

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For added color, try using red and blue baked tortilla chips for the traditional yellow variety.

Nutrition

290 Calories, 8g Total Fat, 28g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Total Fat
8g
0%
Saturated Fat
3g
0%
Sodium
570mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
3g
0%
Protein
28g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 3 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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