Easy Ground Beef Taco Salad Recipe
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. —Lori Buntrock, Wisconsin Rapids, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound ground beef
- 3/4 cup water
- 2 cups (8 ounces) shredded cheddar cheese
- 1 envelope reduced-sodium taco seasoning
- 1 medium head iceberg lettuce torn (about 8 cups)
- 2 cups lightly crushed nacho-flavored tortilla chips
- 1/4 cup catalina salad dressing
- Carbohydrate 5.05548333333333 g
- Cholesterol 51.4071352666667 mg
- Fat 16.3205175833333 g
- Fiber 2.19099990049998 g
- Protein 15.4173119305 g
- Saturated Fat 5.06364473736667 g
- Serving Size 1 1 serving (220g)
- Sodium 146.510160701002 mg
- Sugar 2.86448343283335 g
- Trans Fat 2.72637803065 g
- Calories 228 calories
Directions In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly. In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately. Yield: 6 servings. Originally published as Easy Ground Beef Taco Salad in Taste of Home April/May 2015, p24 Nutritional Facts 1-2/3 cups equals 416 calories, 27 g fat (12 g saturated fat), 86 mg cholesterol, 830 mg sodium, 19 g carbohydrate, 2 g fiber, 25 g protein. Print Add to Recipe Box Email a Friend
