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Chili Taco Salad

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By Pillsbury Kitchens
Updated Mar 5, 2012
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Serve a sassy, family-pleasing taco salad in just 15 minutes.

Chili Taco Salad

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 10
  • Servings 4
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Ingredients

  • 1/2 cup thick & chunky salsa
  • 1/2 cup chili sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 lb extra-lean (at least 90%) ground beef
  • 1/2 teaspoon garlic salt
  • 1 can (11 oz) whole kernel corn, red and green peppers
  • 1 bag (10 oz) torn mixed salad greens (6 cups)
  • 1 medium tomato, chopped (1/2 cup)
  • 1 cup small corn chips

Instructions

  • Step 
    1
    In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
  • Step 
    2
    In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
  • Step 
    3
    Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
  • Step 
    4
    On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.

Nutrition

340 Calories
12g Total Fat
27g Protein
31g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 3 Cups
Calories
340
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4g
20%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
1180mg
49%
Potassium
700mg
20%
Total Carbohydrate
31g
10%
Dietary Fiber
6g
23%
Sugars
10g
Protein
27g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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