Taco Salad

Name: Taco Salad
Total time: 20 min
Yield: 398 g
Ingredients: Sangha Cheese Shredded Cheese for Salad Cheddar & Mozzarella 20 회분; cherry tomato 120 개; Denmark sour cream 30 테이블스푼; Chunky Salsa Medium 33 g; Korean Beef Brisket (fresh) 100 g; Black Olive Pickles 15 개; Red Bell Pepper 80 개

Cook 20 min Difficulty NORMAL 454 kcal

#taco salad #Mexican cuisine #salad #diet #without tortilla #beef salad #healthy food #easy recipe #brunch #vegetable salad

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Ingredients

Main ingredients

Sangha Cheese Shredded Cheese for Salad Cheddar & Mozzarella 1 회분
cherry tomato 10 개
Denmark sour cream 2 테이블스푼
Chunky Salsa Medium 33 g
Korean Beef Brisket (fresh) 100 g
Black Olive Pickles 5 개
Red Bell Pepper 1 개

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 16.61 g 15%

Protein 26.59 g 23%

Fat 31.6 g 62%

Serving size 398g

Cooking steps

1

Cut lettuce, tomato, and onion into bite-sized pieces.
2

Stir-fry ground beef with salt, pepper, and taco seasoning.
3

Prepare boiled corn and kidney beans.
4

Add the prepared vegetables, sautéed beef, corn, and kidney beans into a bowl.
5

Slice avocado on top and sprinkle with cheddar cheese.
6

Serve with sour cream and salsa.

Taco Salad

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