Name: Beef Confetti Taco Salad
Ingredients: 1 lb ground beef (96% lean); 2/3 cup Salsa; 1/2 cup low-fat cheddar cheese (shredded); 1 medium tomato (chopped, about one cup); 8 cups mixed salad greens; 1/2 cup bell pepper (diced); 1/4 cup red onion (thinly sliced); Optional toppings: sliced ripe olives (prepared ranch or French dressing)

Beef Confetti Taco Salad

Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed. This “Beef. It’s What’s For Dinner.” recipe is certified by the American Heart Association®.

Course

Salads

Cuisine

American

Servings

Ingredients

1 lb ground beef 96% lean
2/3 cup Salsa
1/2 cup low-fat cheddar cheese shredded
1 medium tomato chopped, about one cup
8 cups mixed salad greens
1/2 cup bell pepper diced
1/4 cup red onion thinly sliced
Optional toppings: sliced ripe olives prepared ranch or French dressing

Course

Salads

Cuisine

American

Servings

Ingredients

1 lb ground beef 96% lean
2/3 cup Salsa
1/2 cup low-fat cheddar cheese shredded
1 medium tomato chopped, about one cup
8 cups mixed salad greens
1/2 cup bell pepper diced
1/4 cup red onion thinly sliced
Optional toppings: sliced ripe olives prepared ranch or French dressing

Instructions

Heat large nonstick skillet over medium heat until hot.
Add ground beef; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Pour off drippings.
Stir in salsa; cook two minutes.
Remove skillet from heat; keep warm.
Line four plates with salad greens.
Divide beef mixture among the plates.
Top beef with cheese, tomato, pepper, and onion.
Garnish with olives and dressing, as desired.

Recipe Notes

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

Recipes and photos courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com

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