Taco Salad


1 lb extra lean (at least 90%) ground beef

2/3 cup water

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)

12 cups torn romaine or iceberg lettuce

1 can (15 oz) Progresso® pinto beans, drained, rinsed

2 medium tomatoes, chopped (1 1/2 cups)

3 medium green onions, sliced (3 tablespoons)

3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)

3/4 cup Muir Glen® organic salsa (any variety)

3/4 cup fat-free sour cream

3 oz tortilla chips

Prep time: 30 minutes  |  Total time: 30 minutes

Less fat, more fiber, and plenty of taste. Try our south-of-the border version of a flavorful taco salad.

Preparation & Directions

  1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.

  2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

High Altitude (3500-6500 ft): No change.

What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Time Saver
In a hurry? Just toss all of the ingredients except chips in a large bowl and serve family-style with chips.

Special Touch
Avocado slices make a perfect garnish for this zesty salad.

Did You Know?
You can make your own baked tortilla chips: Cut corn or flour tortillas into wedges or strips. Brush lightly with oil and place on an ungreased cookie sheet; bake at 375°F for 8 to 12 minutes or until crispy.

We recommend using organic ingredients where available. For more information see Why Organic?