Heat taco meat according to package directions. Set aside and keep warm.
Recipe
Author
Hy-Vee Weekly Ad
Save Options
Description
Our heat-and-eat taco salad is quick, easy, and delicious. Keep these ingredients on hand when you need a quick family dinner.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ⅔ 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
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