Try this Ten-Minute Taco Salad recipe, or contribute your own.
Suggest a better descriptionIn large nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add beef, chili powder, dried oregano, salt and pepper; cook, breaking up meat with spoon, until crumbly and no longer pink, about 5 minutes. Drain off any fat. Add kidney beans and chili sauce; stir to combine.
Cover 4 dinner plates with tortilla chips; divide meat mixture over chips. Scatter lettuce, tomatoes and cheese over top.
In bowl, stir together sour cream, cucumber and basil; dollop on each salad.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 293 | ||
Calories from Fat: 157 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 111mg | 4 % | |
Potassium 642.5mg | 17 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.2g | ||
Protein 25.7g | 37 % | |
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: 293
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