There's taco salad, And then there's this elegant Bistro-Style Taco Salad made with mixed salad greens and a creamy chili-lime sauce.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 cup finely chopped yellow onion s
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 lb. lean ground beef
1/3 cup HEINZ Tomato Ketchup
4 cups tightly packed torn mixed salad greens
2 cups coarsely crushed tortilla chips
1/2 cup KRAFT Shredded Monterey Jack Cheese
1/3 cup chopped tomato es
2 green onions, sliced
1/4 cup HEINZ Chili Sauce
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. milk
1 tsp. lime juice
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Let's Make It
Heat oil in large skillet on medium heat. Add yellow onions and dry seasonings; mix well. Cook and stir 5 min.
Crumble meat into skillet; cook 8 to 10 min. or until done, stirring frequently. Drain. Return meat mixture to skillet. Stir in ketchup; simmer 2 min., stirring occasionally. Remove from heat.
Cover platter with salad greens; top with layers of crushed chips, cheese, tomatoes and green onions.
Mix remaining ingredients until blended; drizzle over salad.
Substitute bite-size tortilla chips for the crushed chips.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.