Crowd-Pleasing Taco Salad Recipe
While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! —Ann Cahoon, Bradenton, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1 teaspoon chili powder
- 2 medium tomatoes diced
- 1 can (2-1/4 ounces) sliced ripe olives drained
- 1 medium head iceberg lettuce torn
- 1 cup (4 ounces) shredded mexican cheese blend
- 1/4 cup taco sauce
- 1 package (10-1/2 ounces) corn chips
- Carbohydrate 8.01583645603596 g
- Cholesterol 35.0442811635505 mg
- Fat 11.0590546846331 g
- Fiber 1.75263162916992 g
- Protein 9.72960689305878 g
- Saturated Fat 3.30401371377368 g
- Serving Size 1 1 serving (163g)
- Sodium 318.866332520941 mg
- Sugar 6.26320482686604 g
- Trans Fat 4.40846221165508 g
- Calories 168 calories
Directions In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings. Originally published as Crowd-Pleasing Taco Salad in Taste of Home April/May 2007, p18 Nutritional Facts 1 cup equals 413 calories, 29 g fat (7 g saturated fat), 42 mg cholesterol, 689 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
