Taco Salad I
"Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make."
- 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 lean ground beef
- 2 cups shredded cheddar cheese
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
- 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
- Carbohydrate 5.126178125 g
- Cholesterol 73.6067238125 mg
- Fat 17.411479625 g
- Fiber 1.20700002960861 g
- Protein 20.723581125 g
- Saturated Fat 9.686263234325 g
- Serving Size 1 1 serving (195g)
- Sodium 413.386526775 mg
- Sugar 3.91917809539139 g
- Trans Fat 1.34362843831251 g
- Calories 260 calories
Directions 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.
