Taco Salad with Tomatillo Salsa Dressing recipe
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Ingredients
- 1 pound lean ground beef salt and ground black pepper to taste ½ head iceberg lettuce, shredded 6 leaves green leaf lettuce, chopped 12 small cherry tomatoes, halved 1 (6 ounce) can medium olives, drained and halved ¼ large cucumber, cubed 3 radishes, thinly sliced 2 scallions, thinly sliced ½ cup tomatillo salsa 2 tablespoons fresh lime juice 2 tablespoons olive oil salt and ground black pepper to taste ½ (10 ounce) bag tortilla chips, warmed 1 cup shredded Cheddar cheese
Nutrition Info
- 321.4 caloriescarbohydrate: 17.8 gcholesterol: 50.3 mgfat: 21.5 gfiber: 3 gprotein: 15.7 gsaturatedFat: 7 gservingSize: -sodium: 529.6 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Taco Salad with Tomatillo Salsa Dressing
Directions
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Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain and discard grease.
Meanwhile, combine iceberg and green leaf lettuces in a large bowl. Toss in cherry tomatoes, olives, cucumber, radishes, and scallions.
Combine tomatillo salsa, lime juice, olive oil, salt, and pepper in a small bowl, whisk until blended. Pour dressing over salad, and toss to combine. Serve salad over warm chips with Cheddar cheese and ground beef.