Taco Salad | Food | Illinois Extension | UIUC

Ingredients

• ½ lb. lean ground beef
• 1 cup cooked kidney or chili beans, drained
• ½ package taco seasoning mix*
• ½ cup water
• ½ cup low-fat cheese
• 1 bunch romaine lettuce, washed
• 2 medium tomatoes, rinsed and diced
• 6 scallions, chopped
• 1 cup tortilla chips, low fat, unsalted
• Wash hands with soap and water.
• Brown ground beef in a frying pan until it reaches an internal temperature of 160°F. Drain off fat.
• Add beans, seasoning, and water. Stir. Cover and simmer for 10 minutes.
• Tear lettuce into tiny pieces, and add tomatoes and scallions. Mix vegetables and put into a large bowl.
• Spoon ground beef and bean mixture over vegetables. Sprinkle with cheese and tortilla chips. Toss lightly and serve at once.
• Refrigerate leftovers within 2 hours.