Taco Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #28500
October 27, 2017
"There are a number of recipes and variations when it comes to Taco Salad, this one has been our go-to for over twenty-five years. A great side and always a big hit at gatherings and potlucks also makes for a great salad meal. If you don’t happen to have the mild taco sauce on hand you may substitute by adding a package of taco seasoning mix to taste when browning the ground beef."
Ingredients
Nutritional
- Serving Size: 1 (301.5 g)
- Calories 522.1
- Total Fat - 21.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 66.3 mg
- Sodium - 544.5 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 17.9 g
- Sugars - 5.9 g
- Protein - 34.3 g
- Calcium - 260.7 mg
- Iron - 7.8 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.4 mg
Step 1
In skillet over medium heat brown meat with onions, for those wishing a more pronounced Taco flaour add 1-1 1/2 tablespoons dry Taco mix, drain excess fat and cool in medium bowl and refrigerate until ready to assemble
Step 2
In large bowl (a clear glass bowl makes for great eye appeal) tear lettuce into bite size pieces, to the lettuce add diced advocado, drained kidney beans and the grated cheese, mix well, at this point if I am not sure how many I will be serving I half the recipe into two serving bowls as if not used the chips become soggy, each bowl getting half the dresing
Step 3
Just before serving in small bowl mix Kraft Catalina dressing, Hellmans Mayonnaise and Taco sauce and add to meat mix
Step 4
Add the meat mix and dressing to salad bowl, mix lightly and top with crushed taco chips, some of my family prefer to have the crushed taco chips mixed into the salad
Step 5
One can add a bowl of Taco Chip on the side when serving
Tips & Variations
No special items needed.
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