Enjoy this taco and pork salad made with chips and salsa – a perfect Mexican dinner ready in 20 minutes.
Chips and Salsa Taco Salad
- Prep Time 20 min
- Total 20 min
- Ingredients 15
- Servings 4
Ingredients
Salad
- 3/4 lb. coarse ground pork for chow mein or coarse ground beef for chili
- 1 medium onion, sliced, separated into rings
- 2 tablespoons taco seasoning mix (from 1.25-oz. pkg.)
- 3/4 cup chunky-style salsa
- 4 cups shredded lettuce
- 2 cups broken tortilla chips
- 2 medium tomatoes, chopped
- 1 cup shredded Mexican cheese blend or Cheddar cheese (4 oz.)
Dressing
- 1/2 cup chunky-style salsa
- 1/4 cup French salad dressing
Garnishes
- Sliced or cubed avocado
- Sliced ripe olives
- Sour cream
- Chunky-style salsa
- Whole tortilla chips
Instructions
-
Step1Spray 10-inch nonstick skillet with cooking spray. Add pork and onion; cook over medium heat 7 to 10 minutes or until no longer pink, stirring frequently.
-
Step2Stir in taco seasoning mix and 3/4 cup salsa. Cook 2 to 3 minutes or until thoroughly heated and sauce is of desired consistency, stirring occasionally.
-
Step3In large bowl, combine dressing ingredients; blend well. Add meat mixture, lettuce, broken chips and tomatoes; toss to mix. Spoon onto individual serving plates. Sprinkle salads with cheese. Garnish as desired.
Nutrition
800
Calories
51g
Total Fat
29g
Protein
56g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 800
- Calories from Fat
- 460
- Total Fat
- 51g
- 78%
- Saturated Fat
- 18g
- 90%
- Cholesterol
- 85mg
- 28%
- Sodium
- 2220mg
- 93%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 10g
- 40%
- Sugars
- 14g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 40%
- 40%
- Calcium
- 35%
- 35%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 6 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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