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Ground Beef Fajita Taco Salad

Makes: 6 servings
Prep 30 mins Start to Finish 30 mins
Ground Beef Fajita Taco Salad
Ingredients
  • Creamy Guacamole Dressing:
  • 1  medium  ripe avocado, pitted, peeled and cut into chunks
  • 1/4  cup  sour cream
  • 3  tablespoons  milk
  • 2  tablespoons  lime juice
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  olive or vegetable oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/8  teaspoon  ground red pepper (cayenne)
  • Salad:
  • 2  teaspoons  vegetable oil
  • 2  medium  bell peppers, cut into bite-size strips
  • 1  medium  onion, cut into thin wedges
  • 1  pound  lean (at least 80%) ground beef
  • 1 1  ounce package  Old El Paso® taco seasoning mix
  • 2/3  cup  water
  • 6  cups  torn romaine lettuce
  • 1  medium  tomato, chopped (3/4 cup)
  • 1  cup  shredded Cheddar cheese (4 oz)
  • 2  cups  crushed tortilla chips (about 4 oz)
Directions

1. In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.

2. In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.

3. In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.

4. Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.

Nutrition Facts (Ground Beef Fajita Taco Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 470,
  • Fat, total (g) 31,
  • chol. (mg) 75,
  • sat. fat (g) 10,
  • carb. (g) 25,
  • Trans fatty acid (g) 1,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 21,
  • vit. A (RE) 1030,
  • vit. C (mg) 27,
  • sodium (mg) 890,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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