Potluck Taco Salad Recipe
I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound ground beef
- 2 cups (8 ounces) shredded cheddar cheese
- 1 large red onion chopped
- 2 tablespoons taco sauce
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 medium head iceberg lettuce torn
- 1 envelope taco seasoning divided
- 4 medium tomatoes seeded and finely chopped
- 4 cups crushed tortilla chips (about 8 ounces)
- 1 bottle (8 ounces) thousand island salad dressing
- Carbohydrate 4.32821412457732 g
- Cholesterol 38.55535145 mg
- Fat 8.7478819375 g
- Fiber 1.89426366650015 g
- Protein 11.585577697875 g
- Saturated Fat 3.356483553025 g
- Serving Size 1 1 serving (150g)
- Sodium 144.800070497509 mg
- Sugar 2.43395045807717 g
- Trans Fat 1.2952460229875 g
- Calories 142 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 3 tablespoons taco seasoning. In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad. Yield: 8 servings (1 cup dressing). Originally published as Taco Salad in Quick Cooking July/August 2003, p63
