TACO SALAD

Serve this entree salad on its own or topped with sour cream, shredded cheddar cheese and broken tortilla chips.

​1 cup (250 mL) thawed Freezer Salsa or salsa
3 tbsp (40 mL) canola oil
2 1/2 cups (625 mL) thawed Freezer Ground Beef Base or 1 lb (0.5 kg) lean
   ground beef, cooked and drained
1 cup (250 mL) water
2 tbsp (25 mL) Zesty Taco Seasoning Mix
8 cups (2 L) sliced romaine lettuce
1 2/3 cups (400 mL) drained canned corn
1 can (14 oz/398 mL) red kidney beans, rinsed and drained
1 1/2 cups (375 mL) diced green bell peppers
1 1/2 cups (375 mL) halved cherry tomatoes
1/2 cup (125 mL) sliced green onions

1. To prepare dressing, stir together Freezer Salsa and oil; set aside.
2. Combine Freezer Ground Beef Base, water and Zesty Taco Seasoning Mix in a large non-stick frypan over medium heat.
3. Cook, uncovered, stirring occasionally, until mixture is thickened and heated through, about 6 minutes.
4. Combine beef mixture, lettuce, corn, beans, green peppers, tomatoes and green onions in a large bowl.
5. Add dressing and toss to combine. Serve immediately. Serves 6.
 
Nutritional analysis per serving:
366 calories, 14.6 g fat, 22.4 g protein, 41 g carbohydrate, 9.7 g fibre, 779 mg sodium
 
 
Last updated on July 21, 2017