Taco Salad
Almost everyone has a Taco Salad recipe, and this is mine. This sweet taste of the Dorothy Lynch Dressing and Fritos is a nice change from the norm. I like to add a spicy salsa or cut up hot peppers to give it a nice contrast.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 each tomato diced
- 1 pound ground beef browned
- 1 tablespoon sour cream
- 1 package taco seasoning
- 1 head lettuce
- .5 each onion diced
- 2 cups fritos crumbled
- .33 cup black beans strained
- 1 cup cheese colby jack
- .33 cup dorothy lynch dressing
- .5 each avocado
- Carbohydrate 7.73688426179281 g
- Cholesterol 56.4059374021457 mg
- Fat 16.1988591921646 g
- Fiber 3.26725687167534 g
- Protein 17.1933127957902 g
- Saturated Fat 7.21193082785283 g
- Serving Size 1 1 Serving (209g)
- Sodium 232.161721406069 mg
- Sugar 4.46962739011747 g
- Trans Fat 1.68408911386132 g
- Calories 243 calories
1. Brown the ground beef and add the taco seasoning. Mix well, and strain. 2. Dice tomato, avocado and onion. Crumble Fritos and cut the lettuce into bite size pieces. 3. In a large bowl, add ground beef, lettuce, Fritos, Beans, onions and mix well. 4. Add tomatoes, avocado, sour cream and cheese to the top and let chill for a short time in the fridge. 5. Cover with desired amount of dressing and serve.
