Taco Salad

Taco Salad

INGREDIENTS

  • 1 package flour tortilla salad shells

  • 1 16-ounce can refried beans

  • 1 12-ounce bag iceberg lettuce

  • Taco Salad Beef Mixture recipe below

  • 1 8-ounce package diced fresh tomato about 1 1/2 cups

  • 1 can sliced black olives

  • 1/4 cup green onions chopped

  • Lime wedges for garnish

Taco Salad Beef Mixture

  • 1 pound lean ground beef

  • 1  8-ounce package red, green and yellow peppers diced

  • 1 1-ounce package 40% less-sodium taco seasoning Old El Paso

  • 1/2 cup water

  • 1 16-ounce jar pico de gallo

INSTRUCTIONS

Taco Salad

  1. Prepare salad shells according to package directions

  2. Spread refried beans evenly in bottom of prepared salad shells. Top each with 1 cup lettuce mixture and 1 cup Taco Salad Beef Mixture (recipe below). Sprinkle with green onions. Serve with lime wedges. 

Taco Salad Beef Mixture

  1. In a large skillet, cook beef and bell peppers over medium-high heat until beef is browned and crumbly. Drain well. Wipe skillet clean. Return beef mixture to skillet. Stir in taco seasoning, 1/2 cup water, and pico de gallo; bring to a boil. Remove and keep warm.

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