Colorful Taco Salad

Dry edible beans are grown in the panhandle of Nebraska and our state has been a leader in dry bean production for over 80 years. Adding fresh or canned dry beans to our diets can help boost fiber, potassium, and protein.

Colorful Taco Salad
Yield: 6 servings

Ingredients:

  • 1 pound lean ground beef
  • 1 package low-sodium taco seasoning
  • 1 can (15 ounces) black beans
  • 2 cups tortilla chips
  • 8 cups of salad greens, gently rubbed under cool running water
  • ½ cup shredded cheddar cheese
  • ½ cup diced onion, red or white, scrubbed with clean vegetable brush under running water
  • ½ cup chopped tomatoes, gently rubbed under cold running water
  • ¼ cup salsa
  • ¼ cup low-fat ranch or french dressing (optional)

Directions:

  1. Wash hands with soap and water.
  2. Brown 1 pound of lean ground beef over medium heat 8 to 10 minutes in a large nonstick skillet, breaking beef up into small crumbles. Cook until beef is not pink and reaches 165 degrees when measured with a food thermometer. Pour off drippings.
  3. Add taco seasoning and 3/4 cup water. Bring to boil. Reduce heat and simmer 5 minutes stirring occasionally.
  4. Drain black beans and rinse under running water. Let dry before using or pat dry with a papertowel.
  5. Layer in large serving bowl or onto individual plates in the following order: chips, cooked beef, salad greens, black beans, cheese, onion, tomatoes. Top with your favorite salsa and/or salad dressing.
  6. Store leftovers in a sealed container in the refrigerator.
Notes: 

For more information on dry beans, check out the Nebraska Dry Bean Commission

Nutrition Information:

  • Calories 330
  • Total Fat 13g
  • Saturated Fat 5g
  • Cholesterol 70mg
  • Sodium 790mg
  • Total Carbohydrates 26g
  • Fiber 6g
  • Total Sugars 2g, includes 0g Added Sugars
  • Protein 27g
  • Vitamin D 0%
  • Calcium 10%
  • Iron 30%
  • Potassium 15%
Nutrition Software Used: 
ESHA Food Processor

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