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Baby spinach leaves with water droplets.

This recipe is a great way to add some veggies to any taco night. Recipe source: The Tenderloin Cooking School: Smart Meals for Small Spaces

Prep Time: 25 minutes Total Time: 55 minutes Cook Time: 30 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1 pound Ground Turkey or Beef
  • 1 can (15 ounces) Pinto or Black Beans, drained and rinsed
  • 3/4 cup Salsa or Taco Sauce
  • 1 head of Lettuce, chopped
  • 2 Tomatoes, diced
  • 1 small Onion, diced
  • 2 ears of Corn, husks removed
  1. Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
  2. Allow to cool. Use a knife to carefully remove kernels from the cobs and place kernels in a bowl.
  3. Heat a large pan over medium-high heat. Add meat and cook. Drain off fat and liquid once cooked.
  4. Chop lettuce, tomatoes, and onions and place in a large bowl. Add corn. In a separate bowl combine meat, beans and salsa.
  5. Combine the two mixtures. Serve with your favorite taco toppings (like cilantro, avocado, crushed chips, low-fat cheese or low-fat sour cream).
Nutrition Facts
Serving Size 2 cups % Daily Value
Calories 279
Fat 9 g 12%
Saturated Fat 2 g 10%
Cholesterol 77 mg 26%
Sodium 421 mg 18%
Total Carbohydrates 26 g 10%
Fiber 7 g 25%
Sugars 4 g
Protein 28 g 56%
Ingredient Nutrition Info

Lettuce is a rich source of vitamin A and vitamin K.

Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.

Onions are a good source of vitamin C and vitamin B6.

Corn is very rich in thiamine, also known as vitamin B1.

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