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Tijuana Taco Salad

Diet.Chef's picture
  Ground beef 1 Pound (15% Fat)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned tomatoes 7 1⁄2 Ounce, cut up
  Chili powder 2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Head of lettuce 1 Large
  Tomatoes 3 Medium, cut into wedges
  Shredded low calorie process cheese product 3⁄4 Cup (12 tbs)

Cook ground beef and onion till beef is browned; drain.
Stir Inundrained tomatoes, chili powder, garlic powder, salt, cumin, and pepper.
Bring to boil; simmer till most of the liquid evaporates, stirring occasionally.
Line 6 individual salad bowls with large lettuce leaves; tear remainder of lettuce into bite-size pieces and divide among salad bowls.
Spoon beef mixture onto lettuce, Arrange the tomato wedges atop; sprinkle with shredded cheese

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 1147

% Daily Value*

Total Fat 128 g196.5%

Saturated Fat 46.8 g234.1%

Trans Fat 0 g

Cholesterol 330.7 mg110.2%

Sodium 1284.7 mg53.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 22.2 g89%

Sugars 17.8 g

Protein 94 g189%

Vitamin A 940.8% Vitamin C 308.1%

Calcium 30% Iron 77%

*Based on a 2000 Calorie diet

Tijuana Taco Salad Recipe