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Beef Confetti Taco Salad

Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed.

Beef Confetti Taco Salad

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

(Keeps screen awake)

Ingredients

Preparation

  1. Step 1

    Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160?°F. Color is not a reliable indicator of ground beef doneness.

  2. Step 2

    Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.

    Cooking Tip: Optional Toppings: sliced ripe olives, prepared ranch or French dressing

Nutrition Information

221 Calories

0 %*

3.2g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

6.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 221 Calories; 60.3 Calories from fat; 6.7g Total Fat (3.2 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat;) 79 mg Cholesterol; 571 mg Sodium; 8.1 g Total Carbohydrate; 3 g Dietary Fiber; 30.9 g Protein; 3.9 mg Iron; 645 mg Potassium; 7.1 mg NE Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.5 mg Zinc; 20.9 mcg Selenium; 90.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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