TACO SALAD INGREDIENTS
THE EASY WAY to eat a taco! Vegetarians & meat lovers alike will love this easy Taco Salad. Just throw everything together and serve. Perfect for Cinco de Mayo!
Beef Taco Salad Recipe
- 1/2 pound ground beef
- 1 packet taco seasoning
- 2 cups kidney beans, cooked or canned
- 6 cups Romaine lettuce, or a combination of green leaf
- 1 - 15 ounce can black olives, halved
- 1/4 cup green chilis, chopped
- 3/4 cup cheddar and/or mozzarella cheese, shredded
- 1/4 cup red onion, chopped
- 1 cup salsa, your choice
- 8 ounce bag tortilla chips
How To Make Taco Salad
- Brown ground beef in a skillet until cooked through. Drain off fat and stir in taco seasoning. Set aside to cool.
- Combine first 6 ingredients in a large bowl and toss.
- Pour salsa over the top and mix in.
- Just before serving, stir in cool hamburger and tortilla chips.
- Best eaten the same day. Refrigerate leftovers.
- Serves 8-10 as a salad. Serves 6 as a main dish salad.
Vegetarian Taco Salad Recipe
- Omit the beef and taco seasoning, and continue with the rest of the recipe.
You'll Enjoy these Summer Salads & Dips Too!
You'll Love these Cinco de Mayo Cocktails:
Check out Spatulas, Corkscrews & Suitcases for more delicious recipes, reviews & giveaways!
Comments
For a vegetarian option you could use refried beans and mix in some of that taco seasoning. Yummy! Or use the vegetarian protien crumbles you can get in the freezer case in place of the meat.
Love that photo, it looks so fresh, crisp and delicious!
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!