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Chipotle Taco Salad

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By Betty Crocker Kitchens
Updated Feb 6, 2012
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Serve this spicy taco salad that’s made with ground beef, lettuce and tomatoes for dinner – ready in 25 minutes.

Chipotle Taco Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 6
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    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.

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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