Taco Salad I Recipe
Try this Taco Salad I Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound lean ground beef
- 2 cups shredded cheddar cheese
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) can chili beans
- 1 (16 ounce) bottle french dressing
- 1 head iceberg lettuce
- 1 (14.5 ounce) package tortilla chips
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
- Carbohydrate 5.523415625 g
- Cholesterol 73.6067238125 mg
- Fat 17.430204625 g
- Fiber 1.3675000359863 g
- Protein 20.843956125 g
- Saturated Fat 9.688670734325 g
- Serving Size 1 1 Serving (209g)
- Sodium 414.724026775 mg
- Sugar 4.1559155890137 g
- Trans Fat 1.3492459383125 g
- Calories 262 calories
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
