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Mexican Taco Salad With Salsa

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  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 5 Clove (25 gm), pressed
  Ground beef 1 Pound
  Paprika 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Water 1 Cup (16 tbs)
  Tomato paste 6 Ounce (1 Can)
  Romaine lettuce head 1 , leaves rinsed, dried, and chopped
  Tomatoes 2 Medium, chopped
  Cheddar cheese 6 Ounce, grated
  Sour cream 6 Tablespoon
  Green onions 6 , chopped
  Mexican salsa 8 Ounce (1 Jar)
  Salt To Taste

In a large skillet over medium heat, heat the oil.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Turn up the heat to high and add the ground beef.
Brown the meat, stirring constantly, until crumbly, about 4 minutes.
Drain excess fat.
Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper.
Add the water and tomato paste, blending well with a wooden spoon.
Bring to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
To assemble the salad, place the romaine on 4 plates.
Spoon the meat mixture over the lettuce.
Top with tomatoes, cheese, sour cream, green onions, and salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 750 Calories from Fat 509

% Daily Value*

Total Fat 57 g88%

Saturated Fat 23.7 g118.6%

Trans Fat 0 g

Cholesterol 136.4 mg45.5%

Sodium 810 mg33.8%

Total Carbohydrates 29 g9.6%

Dietary Fiber 8.6 g34.6%

Sugars 13.4 g

Protein 36 g71.4%

Vitamin A 245.8% Vitamin C 98.8%

Calcium 45% Iron 29.9%

*Based on a 2000 Calorie diet

Mexican Taco Salad With Salsa Recipe