Taco Salad with a Twist Recipe
“My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook.†Vivian Schuler - Cheboygan, Michigan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound ground beef
- 1/2 cup sour cream
- 2 medium tomatoes chopped
- 1 cup sliced green onions
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 package (9 ounces) iceberg lettuce blend
- 2 cups (8 ounces) shredded mexican cheese blend
- 8 cups corn chips coarsely crushed
- 1 cup green goddess salad dressing
- Carbohydrate 89.0960708347536 g
- Cholesterol 35.9733593086816 mg
- Fat 64.5485879658999 g
- Fiber 6.99825015705415 g
- Protein 17.7346976323951 g
- Saturated Fat 10.3669152867472 g
- Serving Size 1 1 serving (243g)
- Sodium 213.542788822636 mg
- Sugar 82.0978206776994 g
- Trans Fat 6.12483776611431 g
- Calories 1010 calories
Directions In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly. In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately. Yield: 12 servings. Originally published as Taco Salad with a Twist in Simple & Delicious July/August 2009, p50 Nutritional Facts 1-1/2 cups equals 464 calories, 31 g fat (9 g saturated fat), 52 mg cholesterol, 507 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
