Taco Ground Beef Salad

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junio 24, 2015

A tasty salad version of the traditional taco-in-the-shell, this recipe makes a great lunch to get kids through their day. Beef's naturally rich in several key nutrients that help young and old minds alike learn, concentrate and remember better. Their report card, and their teacher, will thank you!
[timer length=10]10 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Productos: 8 Servings


1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced

2 tsp (10 mL) Cajun spice

½ tsp (2 mL) EACH salt and pepper

1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef

½ cup (125 mL) olive oil

¼ cup (50 mL) lime juice

2 tbsp (30 mL) salsa

1 tsp (5 mL) grated lime zest

4 cup (1 L) shredded lettuce

2 cup (500 mL) crumbled corn chips

1 can (19 oz/540 mL) red kidney beans, drained and rinsed

1 tomato, chopped

1 cup (250 mL) shredded Cheddar cheese

1 avocado, diced

¼ cup (50 mL) sour cream

2 green onions, thinly sliced


Heat oil in large non-stick skillet over medium-high heat; add onion, garlic, Cajun spice, salt and pepper. Cook until softened, about 4 minutes. Add beef and cook, breaking up with back of wooden spoon, until crumbly and cooked through, about 6 to 7 minutes. Drain and set aside.

Combine olive oil, lime juice, salsa and lime zest; set aside.

Divide lettuce equally among 8 dinner plates. Scatter corn chips, beans and tomatoes over top and drizzle each with dressing. Divide beef mixture among servings, scattering over salads. Top each with some of the cheese, avocado, sour cream and green onions.

Cook’s Notes: If you don’t have Cajun spice, use ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
Good source of iron (21% DV) and an excellent source of zinc (44% DV), 26% DV sodium.


Información nutricional

Proteínas22 g
Grasas Totales36 g
Total Carbohydrates32 g