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Taco Salad Recipe
Source: Originally published as Taco Salad in Taste of Home August/September 2008, p49
Recipe type: Salads
Prep time:
Cook time:
Total time:
Serves: 26
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
- ⅓ cup sugar
Instructions
- 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).
Thank You Taste Of Home for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
