Taco Salad for a Large Crowd Recipe
I made this huge salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! —Lisa Homer, Avon, New York
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 26
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/3 cup sugar
- 1-1/2 pounds ground beef
- 1 large sweet onion chopped
- 2 envelopes taco seasoning divided
- 1 medium head iceberg lettuce
- 1 package (12-1/2 ounces) nacho tortilla chips coarsely crushed
- 2 pints grape tomatoes halved
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 3 cans (2-1/4 ounces each) sliced ripe olives drained
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 2 cans (4 ounces each) chopped green chilies
- 1-1/2 cups thousand island salad dressing
- 1-1/3 cups salsa
- Carbohydrate 2.88873945963941 g
- Cholesterol 0 mg
- Fat 0.128261538364648 g
- Fiber 0.97437382729607 g
- Protein 0.599715384189068 g
- Saturated Fat 0.0158084615248969 g
- Serving Size 1 1 serving (62g)
- Sodium 753.570740515693 mg
- Sugar 1.91436563234334 g
- Trans Fat 0.0449084615103634 g
- Calories 13 calories
Directions In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each). Originally published as Taco Salad in Taste of Home August/September 2008, p49 Nutritional Facts 1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
