Try this Taco Salad recipe, or contribute your own.
Suggest a better descriptionBrown the meat until no longer pink - adding taco seasoning(s) during the process. Set aside to cool a bit.
Chop lettuce, tomatoes, onions, avocadoes and put into a large bowl. Add corn if using. Add beef and crunched up tortilla chips - stir gently. Add salad dressing and serve.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 776 | ||
Calories from Fat: 475 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.8g | 70 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 91mg | 28 % | |
Sodium 411.6mg | 14 % | |
Potassium 1051.7mg | 28 % | |
Total Carbohydrate 48.2g | 14 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 40.1g | ||
Protein 31g | 44 % | |
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: 776
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