Food and Nutrition


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Taco Salad

This healthy recipe comes from NDSU Extension Service.


  • 1 small head of lettuce, torn into small pieces
  • 2 fresh tomatoes, chopped
  • 1/2 c. chopped green pepper
  • 1 lb. ground beef or ground turkey
  • 1 15.5-oz. can pinto beans, drained (or 2 c. cooked beans)
  • 1 small onion, chopped
  • 3/4 c. salsa or taco sauce
  • Baked tortilla chips (optional)
  • Shredded cheese (optional)


Wash produce well before cutting. Put lettuce in large bowl. Add tomatoes and green pepper. Brown meat and onion in frying pan. Drain off fat and liquid. Mix meat, beans and salsa. Add to salad mixture. Serve with additional salsa and top with baked tortilla chips and shredded cheese.


Makes six servings.

Without chips and cheese, each 2-cup serving has 230 calories, 11 grams (g) fat and 5 g of fiber. This recipe is an excellent source of vitamins A and C.

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