Taco Salad

Taco Salad

Recipe Source: Los Angeles Unified School District

Serving size: 4

2 cup  Beef, Ground Cooked

1 oz    Taco /Seasoning Mix

1 cup   Water

1 cup   Salsa

2 cup   Bean, Pinto Cooked

8 oz     Tortilla chip, whole grain

4 cup   Shredded Lettuce, green leaf

1 cup   Tomato, Roma diced

4 tsp    Cheddar cheese, low fat

Place cooked ground beef seasoned with taco seasoning into a pan. Add water to pan and mix thoroughly.Heat to internal temperature of 160F. After beef crumble mixture is heated, stir in salsa.

Heat pinto beans to temperature of 160F.


Fill four bowls, about 10 oz., with tortilla chips.Add in layers: lettuce, diced tomatoes, beans, and finally beef mixture. Top each bowl with a sprinkle of cheese.