Easy Taco Salad

Easy Taco Salad
Easy Taco Salad
Great tangy cold taco salad for informal parties or buffets. Best prepared last minute for optimal crispiness. An old friend, Joanne, gave me this recipe and when I first heard the concoction I thought "huh?", but it tastes great! I've been using it for years since to raves!
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 10
kid friendly superbowl summer spring new year fourth of july easter christmas fry liked side dish salads appetizers ground beef uncategorized superbowl white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy
  • 1 pound ground beef fried, crumbled
  • 1 head lettuce chopped
  • 1 can (16 oz) chick peas drained
  • 1 package cheese nachos broken up
  • 1 container catalina salad dressing
  • Carbohydrate 2.0088 g
  • Cholesterol 30.84428116 mg
  • Fat 6.91188555 g
  • Fiber 0.935999965667725 g
  • Protein 9.4114821583 g
  • Saturated Fat 2.67517284242 g
  • Serving Size 1 1 Serving (117g)
  • Sodium 50.09709642 mg
  • Sugar 1.07280003433228 g
  • Trans Fat 1.00410281839 g
  • Calories 108 calories

Fry ground beef until nice and brown. Remove from heat and store covered in fridge. This can be done the night before if sealed well. There's probably great debate on the time limit between stove and fridge, but I do let it cool a bit first to avoid condensation buildup in the container. Chop lettuce into bite size pieces, rinse and dry off. Drain chick peas. Right before serving mix all ingredients, including ground beef, together breaking the nachos into mixture and tossing with dressing. Serve immediately. The nachos lose their crunch quickly so get some while the gettin's good!