Taco Salad

Name: Taco Salad
Yield: 4 servings
Ingredients: 1/4 pound lean ground beef; cumin, ground (1 1/2 teaspoons, optional); 1 tablespoon chili powder; 1 cup kidney or pinto beans (dry-cooked or canned, drained); 1/2 head of lettuce (torn); 1 small onion (diced); 2 medium fresh tomatoes (cut up); 1 can corn (15.2 oz, drained); 1/2 cup cheddar cheese (shredded); 2 cups light tortilla chips (broken); 1/2 cup non-fat yogurt; 1/2 cup salsa, chunky

Source: Favorite Recipes for Family Meals Washington State University Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Ground beef and beans are flavored with cumin and chili powder and served over lettuce and other veggies for an easy weeknight dinner. Top with cheese and dressing.

Makes

4 servings

Ingredients

1/4 pound lean ground beef
cumin, ground (1 1/2 teaspoons, optional)
1 tablespoon chili powder
1 cup kidney or pinto beans (dry-cooked or canned, drained)
1/2 head of lettuce (torn)
1 small onion (diced)
2 medium fresh tomatoes (cut up)
1 can corn (15.2 oz, drained)
1/2 cup cheddar cheese (shredded)
2 cups light tortilla chips (broken)
1/2 cup non-fat yogurt
1/2 cup salsa, chunky

Directions

Wash hands with soap and water.
Brown ground beef and drain any fat.
Add beans, cumin, and chili powder and heat through.
Toss lettuce, tomatoes, onion, and cheese in large bowl.
Spoon on meat and bean mixture and top with broken tortilla chips.
Prepare dressing by mixing yogurt and salsa. Serve on the side of the salad
Refrigerate leftovers within two hours.

Notes

Learn more about: Lettuce Onions Tomatoes Corn

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