Taco Salad Recipe photo by Taste of Home Read reviews (15) Rate recipe I made this huge salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! —Lisa Homer, Avon, New York Rate Print Grocery List Recipe Box My Savings Email Taco Salad Recipe Prep: 25 min. Cook: 10 min. Yield: 26 Servings 25 10 35 Ingredients 1-1/2 pounds ground beef 2 envelopes taco seasoning, divided 1 medium head iceberg lettuce 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed 2 pints grape tomatoes, halved 2 cans (16 ounces each) kidney beans, rinsed and drained 3 cans (2-1/4 ounces each) sliced ripe olives, drained 1-1/2 cups (6 ounces) shredded cheddar cheese 1 large sweet onion, chopped 2 cans (4 ounces each) chopped green chilies 1-1/2 cups Thousand Island salad dressing 1-1/3 cups salsa 1/3 cup sugar Directions In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each). Nutritional Facts 1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein. Originally published as Taco Salad in Taste of Home August/September 2008, p49
Posted on: Thu, 13 Jun 2013 16:01:06 +0000