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“Plain old tossed salad with a nice twist! Cooking time is actually refrigerator time.”

Ingredients Nutrition

  • 2 lbs ground beef
  • 1 teaspoon granulated garlic
  • 1 teaspoon seasoning salt
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 (8 ounce) bottle Italian salad dressing (I use reduced or no fat)
  • 1 onion, chopped
  • 1 large tomatoes, chopped
  • 2 cups cheddar cheese, grated
  • 2 cups lettuce, shredded (Iceberg lettuce works well)
  • 2 cups crunched up nacho chips


  1. Brown beef in a skillet with garlic and salt. Drain off any fat. Set aside and let cool completely. (Put it in the fridge for quicker cooling).
  2. Mix the meat with the taco seasoning, salad dressing, onion and tomato. Let stand refrigerated overnight (or at least 2 hours for flavours to blend).
  3. Just before serving, mix in the lettuce and cheese and add taco chips.
  4. Try to serve this salad right after adding the chips so they don't get soggy. I usually leave the chips out in a bowl at the side so guests can just add their own and they stay crunchy.

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