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Providence Food Examiner

Taco salad recipe vegetarian or beef

May 4, 4:45 PMProvidence Food ExaminerDonna Diegel
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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

  

Check out Spatulas, Corkscrews & Suitcases for more delicious recipes, reviews & giveaways!

 

 

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