Taco Salad

20 min · Serves 6

Based on a recipe from Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3 cupslettuce
• 2tomatoes
• ½ cupgreen bell pepper
• 16 ozground turkey or ground beef
• 1onion
• 1 canlow-sodium pinto beans
• ¾ cupsalsa

How to cook it

1. Chop the 2 tomatoes and dice the 1 onion.
2. Place the 3 cups of lettuce into a large serving bowl, then scatter the chopped tomatoes and ½ cup green bell pepper over top.
3. Place the 16 ounces of ground turkey or ground beef and the diced onion into a skillet over medium heat, breaking up the meat with a spoon, and cook until browned and no longer pink, about 6 to 8 minutes (reaching an internal temperature of 160°F / 71°C for beef or 165°F / 74°C for turkey).
4. Drain any excess grease from the skillet.
5. Drain the 1 can of low-sodium pinto beans and stir them along with the ¾ cup of salsa into the warm meat in the skillet, cooking until heated through, about 2 minutes.
6. Transfer the warm meat and bean mixture on top of the lettuce and vegetables in the bowl and serve immediately.

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