Taco Salad

Recipe

Main Dish
Taco Salad

Primary Media

User Rating

5 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings
10min
Prep
25min
Total

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    Description

    Our heat-and-eat taco salad is quick, easy, and delicious. Keep these ingredients on hand when you need a quick family dinner.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(16-oz.) pkg. Dos Rios fully cooked taco meat
    1 head(s)green leaf lettuce, cored and chopped
    1 c.corn kernels, fresh, or thawed if frozen
    c.Hy-Vee sliced black olives
    1 ½ c.cherry tomatoes, quartered
    1 c.Hy-Vee shredded Cheddar cheese
    Hy-Vee salsa ranch dressing, for serving

    Things To Grab

    • 6 serving bowls

    Directions

    1. Heat taco meat according to package directions. Set aside and keep warm.

    2. Divide lettuce between 6 serving bowls. Top with corn, black olives, tomatoes, and taco meat. Top with shredded cheese and drizzle with dressing.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 20mg
    • Sodium: 590mg
    • Total Carbohydrates: 9g
    • Protein: 19g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    From the week of September 11, 2019