Taco Salad

11 20 598
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 1
Taco Salad
Health Highlights


2 cup Lettuce, romaine (chopped)
1/2 cup Beef, ground, extra lean
1 package Taco seasoning mix, McCormick (or use homemade taco seasoning)
1/2 cup Salsa, ready-to-serve
1/2 cup Sweet yellow corn (cooked)
1/2 cup chopped Tomato
1 medium pepper(s) Orange bell pepper (diced)
1 green onion (stem) Green onion (sliced)
1/4 cup cubes Avocado
2 tbsp Greek yogurt, plain, 1% M.F. (optional)
2 tbsp shredded Cheddar cheese


1. To prepare taco meat, set the stove to medium and brown the meat until it is no longer pink, stirring often (about 10 minutes).

2. Drain the excess fat and liquid and add 1 -2 tbsp of prepared taco seasoning. Stir until thoroughly coated.

3. To serve, measure ingredients on a plate, in order, and top your taco salad with desired options and add-ons.




For a vegetarian option, substitute meat for 1 cup black beans that are rinsed, drained and sprinkled with 1/2 tsp taco seasoning.


is a great source of protein and vitamin B12 which is important for metabolism!

Nutrition Facts

Per Portion

Calories 598
Calories from fat 217
Calories from saturated fat 84
Total Fat 24.1 g
Saturated Fat 9.3 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 8.9 g
Cholesterol 71 mg
Sodium 2904 mg
Potassium 1762 mg
Total Carbohydrate 62 g
Dietary Fiber 10.8 g
Sugars 19.8 g
Protein 38 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 0.8
Vegetables 6.9

Energy sources