Taco Salad

Prep Time
Cook Time
Ready In

"This recipe is very quick to make. It can be vegetarian or not. You can adjust ingredients to suit your own taste. Serve it on salad plates or in tortilla bowls - http://www.recipezazz.com/recipe/tortilla-bowls This recipe is modelled after one I found in Company's Coming Greatest Hits Mexican."

Original recipe yields 6 servings


  • Serving Size: 1 (272.8 g)
  • Calories 362.9
  • Total Fat - 20.7 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 94.2 mg
  • Sodium - 413.3 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.4 g
  • Protein - 31.4 g
  • Calcium - 297.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.1 mg

Step 1

Fry ground beef and onion in large skillet until onion is soft and ground beef is no longer pink (if using veggie ground round, don't overcook); Drain.

Step 2

Add taco seasoning mix, canned tomatoes (with juice) and Mexican blend cheese; Heat and stir until cheese has melted.

Step 3

Divide lettuce among 6 salad plates or tortilla bowls, top with diced tomatoes, spoon hot beef mixture on top of tomatoes, sprinkle Cheddar cheese over beef mixture, top with remaining ingredients.

Tips & Variations

No special items needed.



Made this as directed using lean ground venison and YUMMY, turned out perfectly. Made for the Billboard Recipe Tag game.

review by:
(25 Apr 2012)