Taco Salad

Site for original Recipe before changes: www.thehalfbakedlife.com

Ingredients
  • 6 corn tortillas or store bought taco shells
  • 6 cups baby spinach
  • 2 ears of grilled corn, kernels removed from cob
  • 1 cups canned black beans, heated in microwave
  • 1 tomato, chopped
  • 1 cup fresh cilantro, chopped
  • 1 lb Kroger 96/4 Ground Beef, cooked and seasoned
  • .4 Simple Truth Chicken Breast (Kroger) cooked and seasoned
  • 6 tbsp. fat free sour cream, divided
  • 2 oz Lifetime Fat Free cheddar cheese
  • 6 tbsp guacamole
  • 6 tbsp salsa
Instructions
  1. If making your own taco shells, make ahead of time so they have time to cool and harden completely
To assemble
  1. Fill each taco shell with 1 cup salad greens of your choice
  2. Evenly divide corn, black beans, tomato’s, cilantro beef & chicken into each taco bowl – arranging as you would like
  3. Top each salad with 1 tbsp. of sour cream, guac, salsa and 1 tbsp. of cheese
Nutrition Facts
Servings 6.0
calories 216
Total Fat 6 g 9 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 49 mg 16 %
Sodium 348 mg 15 %
Potassium 314 mg 9 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 5 g 19 %
Sugars 5 g
Protein 24 g 49 %
Vitamin A 49 %
Vitamin C 20 %
Calcium 13 %
Iron 21 %