Mucho Bueno Taco Salad Recipes

MUY BUENO TACO SALAD

Muy Bueno Taco Salad image

Mmmm so yummy, quick and simple! The ingredients can easily be multiplied to make more than one serving. You can substitute the chicken for beef if you prefer.

Provided by gummybear

Categories Mexican

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 boneless skinless chicken breast
2 cups iceberg lettuce
2 tablespoons cheddar cheese
1/2 cup salsa
3 tablespoons sour cream
30 g taco chips

Steps:

Cook defrosted chicken breast in a skillet until cooked through.
Slice it into strips and put it on top of the lettuce.
Sprinkle cheddar on top.
Pour salsa and sour cream over the salad.
Top with taco chips and voila!
A simple, quick, yet delicious meal for one!

Nutrition Facts : Calories 311.9, Fat 13.9, SaturatedFat 8, Cholesterol 98.5, Sodium 968, Carbohydrate 13.1, Fiber 3.4, Sugar 6, Protein 34.7

MUCHO BUENO TACO SALAD

Mucho Bueno Taco Salad image

This is my own version of a taco salad and it's become a favorite of ours! We have this often in the summer for a lighter dinner. You can also prepare the lettuce and beef topped plates and let everyone add their own additional ingredients, to their taste. Serve with additional chips or cornbread.

Provided by Leslie in Texas

Categories Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean ground beef
2 tablespoons chili powder
1 teaspoon cumin
3/4 teaspoon leaves oregano
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained
1/4 cup thinly sliced red onion
6 ounces shredded cheddar cheese
1/2 cup sliced black olives
1/2 cup cilantro, chopped
1 (10 -12 ounce) bag mixed salad greens, of your choice
6 ounces tortilla chips, broken into large pieces
1 avocado, peeled and sliced, garnish
1/2 cup pickled jalapeno pepper, garnish

Steps:

Brown ground beef in a large skillet, breaking up beef.
Add tomatoes, pinto beans,chili powder, cumin, and oregano and simmer for about 25 minutes, or until most of the liquid from the tomatoes has evaporated; cool to room temperature.
Divide salad greens among 4-6 plates, and top with meat mixture.
Sprinkle with onion, cheddar cheese, black olives, cilantro and tortilla chips.
Garnish with avocado slices and jalapeño slices and serve.

Nutrition Facts : Calories 853.5, Fat 45.5, SaturatedFat 16.3, Cholesterol 118.4, Sodium 988.7, Carbohydrate 67.2, Fiber 18.9, Sugar 5.1, Protein 48.8

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