Mexican

Jessie's Light Taco Salad is for Dinner.

Jessie's Light Taco Salad takes 30 minutes to prepare.

Jessie's Light Taco Salad takes 20 minutes to cook.

Jessie's Light Taco Salad makes 4 servings.

The ingredients for Jessie's Light Taco Salad are:

1 lb. Ground Sirloin
1/2 Cup chopped onion
1 Can Dark red kidney beans
1 packet Old Elpaso Taco Seasoning Mix
Small head of lettuce or 16 oz bag of prepared chopped lettuce
1 Cup Cherry tomatoes - diced or other diced tomatoes
1/2 Cup Light Catalina Salad Dressing
8 oz. 2% Shredded Cheddar Cheese
1 Cup Broken Baked Tostitos Chips (scoops or rounds)

Here is how you make Jessie's Light Taco Salad:

Brown ground beef and onion in a non-stick skillet over medium heat. Drain off excess grease. Add one can of dark red kidney beans - drained. Cook over low heat for 10 minutes until beans are warmed. While meat is cooking, mix into a large bowl lettuce, tomatoes, catalina dressing, cheese and broken tostitos chips. Serve one of two ways: Add meat/bean mixture to the salad and toss - or serve individually on top of salad mixture. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user REUGAN.

The nutritional information for Jessie's Light Taco Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 533.8

• Total Fat: 24.2 g
• Cholesterol: 90.0 mg
• Sodium: 1,769.1 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 9.7 g
• Protein: 37.9 g

Jessie's Light Taco Salad is Mexican cuisine.