Taco Salad Skillet

16 25 455
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Taco Salad Skillet
Health Highlights


227 gm Beef, ground, extra lean
1/2 tsp Cumin
1 tbsp Extra virgin olive oil
1/2 tsp Oregano, dried
1/2 tbsp Chili powder
1 dash Garlic powder
1 dash Cayenne pepper
1 dash Salt
1 can (15oz) Black beans, canned (drained, rinsed)
1 cup Frozen yellow corn kernels (thawed)
1 cup shredded Cheddar cheese, reduced fat (18%)
2 cup Tortilla chips (broken)
1/2 medium leaf (s) Iceberg lettuce
1 large Tomato
3 stalk(s) Green onion
1 cup Sour cream, fat free


Heat a deep skillet over medium heat. Add the vegetable oil and ground beef. Sauté the beef, breaking it into crumbles as you go, until fully browned. Drain the excess fat if needed.

Add the chili powder, cumin, oregano, garlic powder, cayenne pepper, and salt to the skillet. Drain, but do not rinse, the black beans and then add them to the skillet. Stir until the beef and beans are coated in the spices. Continue to sauté until heated through (3-5 minutes).

Spread the corn kernels and shredded cheese over the beef and bean mixture. Place a lid on the skillet and let the mixture warm through until the cheese is melted (about 5 minutes).

Meanwhile, dice the tomato, slice the green onions, and shred the lettuce.

Once the cheese is melted, turn off the heat. Top the skillet with the broken tortilla chips, lettuce, tomato, and green onion.

Scoop the layered salad into each of four bowls, then add a dollop of sour cream to each serving.

Nutrition Facts

Per Portion

Calories 455
Calories from fat 155
Calories from saturated fat 56
Total Fat 17.3 g
Saturated Fat 6.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 6.9 g
Cholesterol 54 mg
Sodium 906 mg
Potassium 864 mg
Total Carbohydrate 49 g
Dietary Fiber 9.9 g
Sugars 3.2 g
Protein 31 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.6
Milk Alternative 1.9
Vegetables 2.0

Energy sources