Fiesta Taco Salad

Fiesta Taco Salad

Serves: 10

Fruits and Vegetables: ¾ cup per serving


1 small head of lettuce, torn into small pieces

2 medium tomatoes, chopped

1 small green bell pepper, seeded and chopped

Vegetable cooking spray

1 pound lean ground beef or ground turkey

1 small onion, chopped

1 (15.5 oz) can pinto beans, rinsed and drained

¾ cup salsa or taco sauce

Baked tortilla chips, crumbled


  1. Wash and prepare lettuce, tomatoes and bell pepper. Combine salad in a large bowl.
  2. Coat frying pan with cooking spray, brown the meat and onion. Remove from heat and drain off fat and liquid.
  3. Add beans and salsa to cooled meat mixture and spoon on top of the salad.
  4. Serve with additional salsa and crumbled tortilla chips.


  • Avoid cross-contamination by washing hands with hot soapy water before touching other ingredients and everything that comes in contact with raw meat, equipment and work places.
  • Try different beans, such as kidney beans, or black beans.
  • For extra flavor, add 1 cup shredded cheese.

Nutrition Facts

Serving size: 1½ cups; Calories: 180; Carbohydrates: 21 g; Fiber: 4 g; Fat: 5 g; Saturated fat: 1.5 g; Sodium: 320 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see