Taco Salad
Recipe: #1576
October 28, 2011
Categories: Salads, Meat Salad, Side Dishes, Ground Beef, Mexican, Brunch, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"Not the traditional taco salad that uses catalina. My mother always made it with these 2 different dressings."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (303.4 g)
- Calories 579.1
- Total Fat - 24.7 g
- Saturated Fat - 10 g
- Cholesterol - 117 mg
- Sodium - 481.7 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 9.7 g
- Sugars - 4.8 g
- Protein - 49.8 g
- Calcium - 352.3 mg
- Iron - 6.5 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Brown ground beef with onion and bell pepper. Drain and add seasoning packet and water or spices if you are making your own. Set aside to cool meat.
Step 2
In a large bowl, add chopped lettuce, tomatoes, beans, both bottles of dressings, cooled hamburger, jalapenos and cheese. Stir well to coat everything. Chill salad until ready to serve. DO NOT add the the doritos yet!!
Step 3
When you are ready to serve the salad, add the crumbled doritos and serve with salsa and sour cream!
Step 4
If you like it creamier, by all means, add more of the dressings...
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the lettuce for the taco salad, make sure it is an iceberg lettuce head for the best texture.
- Be sure to use a cheese flavored Doritos for the nacho chips for the best flavor.
- Instead of ground beef, use ground turkey for a leaner option. The benefit of this substitution is that it reduces the amount of saturated fat in the dish and increases the amount of lean protein.
- Instead of cheese flavored Doritos, use whole-grain tortilla chips for a healthier option. The benefit of this substitution is that it increases the amount of dietary fiber, vitamins and minerals in the dish.
Mexican Taco Salad Substitute the French and Thousand Island dressings for a Mexican-style dressing, such as a combination of sour cream, lime juice, and taco seasoning. Add 1/2 cup of diced avocado and 1/2 cup of corn to the salad. Top with crushed tortilla chips instead of Doritos.
Southwestern Taco Salad Substitute the French and Thousand Island dressings for a Southwestern-style dressing, such as a combination of ranch dressing, salsa, and cilantro. Add 1/2 cup of diced bell pepper and 1/2 cup of black beans to the salad. Top with crushed Fritos instead of Doritos.
Mexican Rice: A delicious accompaniment to this taco salad, Mexican rice is a flavorful and simple side dish that is sure to please. It's made with onions, garlic, tomatoes, and spices, and is a great way to add some extra flavor to the meal!
Black Beans: This hearty side dish is a great complement to the taco salad. Black beans are packed with fiber and protein, making them a nutritious and flavorful addition to the meal. They can be served either hot or cold, and are a great way to add some extra texture and flavor to the dish.
FAQ
Q: How do I make the taco seasoning?
A: You can make your own taco seasoning by combining chili powder, cumin, garlic powder, onion powder, oregano, paprika, and red pepper flakes. You can also find a recipe for it online at Recipezazz.com.
Q: What is the best way to store taco seasoning?
A: The best way to store taco seasoning is in an airtight container in a cool, dry place. It will last for up to 6 months this way.
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Fun facts:
Fun Fact 1:The taco salad was famously featured in a 1992 episode of the hit television show Friends, where Joey Tribbiani is tasked to make a taco salad for an office party.
Fun Fact 2:The taco salad is believed to have originated in the 1950s in Southern California, where it quickly became a popular dish in Mexican-American cuisine.