Taco Salad
"This makes enough for a crowd. I didn't have tortilla chips so I crushed taco shells. I also didn't have Thousand Island or salsa so I substituted Blue Cheese and spicy Ro-Tel for the dressing (delicious). I skipped the sugar in the dressing. Even with my substitutions, I loved it. Recipe courtesy of Lisa Homer of Avon, NY and 2009 Taste of Home Annual Recipes. 5/5/13 I made this recipe again with the Thousand Island and Salsa (skipped the sugar because the Thousand Island is sweet enough), and I also threw in some spinach and cilantro to the mix. I liked it even more than the first time."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
26
ingredients
- 1 1⁄2 lbs ground beef
- 2 (1 1/4 ounce) envelopes taco seasoning, divided
- 1 head iceberg lettuce (medium)
- 2 pints grape tomatoes, halved
- 32 ounces kidney beans, rinsed and drained
- 6 3⁄4 ounces olives, sliced and drained
- 1 1⁄2 cups cheddar cheese, shredded
- 1 large sweet onion, chopped
- 8 ounces green chilies, chopped
- 1 1⁄2 cups thousand island dressing
- 11 ounces salsa
- 1⁄3 cup sugar
directions
- In a Dutch oven over medium heat, cook the beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink and drain.
- In a very large serving bowl, combine lettuce, chips, tomatoes, kidney beans, olives, cheese, onion, chilies, and beef mixture.
- Combine the salad dressing, salsa, sugar, and remaining taco seasoning and pour over salad. Toss to coat. Serve immediately.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
