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titleBy Chloe Davis

With summer in Boston just around the corner, we have many reasons to celebrate: warm weather, sunshine, farmers’ markets…maybe even summer vacation! Make your fiesta the freshest one out there with this healthy layered taco salad. Have your children help you wash the vegetables and measure the ingredients!

Easy Layered Taco Salad

Serves: 4-6

Ingredients:

  • 1 pound lean ground beef or turkey
  • 2 cups chopped yellow, red, or green bell pepper
  • 2 cups of salsa
  • ¼ cup chopped fresh cilantro
  • 1 can of black beans, drained and rinsed
  • 4 cups of chopped romaine lettuce
  • 2 cups chopped tomato
  • 1 cup of shredded cheddar cheese
  • ¼ cup chopped green onions

Directions:

  1. Heat a large nonstick skillet over medium-high heat. Cook the beef and bell peppers until beef is browned, stirring often.
  2. Add salsa to the pan and bring to a boil. Reduce heat to low and stir in the cilantro.
  3. Divide the lettuce in to equal portions on each plate.
  4. Top with a layer of meat, followed by a layer of beans, tomato, cheese, and onions.

Recipe adapted from Cooking Light

Chloe Davis is a dietetic intern at Simmons College.

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Nutrition Education Specialist for the Massachusetts WIC Program

Nutrition Education Specialist for the Massachusetts WIC Program

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