Originally published as Black Bean Taco Salad in Quick Cooking January/February 2006, p26
After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.—Taste of Home Test Kitchen, Greendale, Wisconsin
Tip
In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
Arrange tortilla chips on a serving plate; top with beef mixture.
Camp Taco Salad: To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 469 | ||
Calories from Fat: 283 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 338.9mg | 12 % | |
Potassium 662.1mg | 17 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 14.5g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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