Midwest Taco Salad

"A hearty recipe good any time the hankering strikes, this is my midwestern take on the classic taco salad."
 
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photo by sloe cooker photo by sloe cooker
photo by sloe cooker
photo by Chef Curt photo by Chef Curt
Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Brown one pound ground hamburger with half of the diced onions and peppers in a skillet over medium high heat. When the hamburger is mostly done stir in the garlic and seasonings.
  • Crumble and divide the corn chips over the serving plates.
  • Top the corn chips with a layer of the finished taco meat, then a layer of shredded cheese, sour cream, the rest of the onions and peppers and some salsa or taco sauce of your preference, and enjoy.

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Reviews

  1. This was delicious! Used regular cheddar and white onions as it was what I had on hand. Am not fond of sour cream but bought some to use for this recipe, but I forgot to add. Thank you Chef Curt for an enjoyable and tasty dinner. Made for Fall PAC 2012.
     
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RECIPE SUBMITTED BY

Cooking is one of my many hobbies, right between fire spinning, model rocketry, gardening, deer hunting, and particle physics. By day I design medical devices at a small engineering research company, but the evening meal is my time to shine. My favorite cookbook to date is John Madden's guide to tailgating. It's definately a masculine cookbook (which I admit is why I bought it), but where else do you find a recipe for a whole roasted pig!?
 
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