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Spicy Taco Salad

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By Betty Crocker Kitchens
Updated Aug 31, 2016
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Spice up your taco salad with this special recipe that has a pasta twist.

Spicy Taco Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 3 1/4 cups hot water
  • 1 box Hamburger Helper™ chili macaroni
  • 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 large clove garlic, finely chopped
  • 12 leaves romaine lettuce
  • 1 large tomato, chopped (1 cup)
  • 3/4 cup sour cream

Instructions

  • Step 
    1
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Step 
    2
    Stir in hot water, uncooked pasta and sauce mix (from Hamburger Helper box), chili powder, oregano, pepper sauce and garlic. Heat to boiling, stirring occasionally.
  • Step 
    3
    Reduce heat; cover and simmer 5 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Remove from heat; cool 5 minutes.
  • Step 
    4
    Serve beef mixture on lettuce leaves. Sprinkle with tomato; top with dollop of sour cream.

Nutrition

310 Calories
15g Total Fat
18g Protein
26g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
7g
34%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
620mg
26%
Potassium
450mg
13%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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