Taco Salad Bowl Recipe

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Taco Salad Bowl

Lynnda Cloutier


My daughter loves this easy salad. It's perfect for a busy weeknight dinner. If you like, you can add a pkg. of dry taco seasoning mix to the meat mixture after cooking, and before tossing with salad ingredients.

pinch tips: How to Freeze Fish, Meat & Poultry




1 lb. ground beef
1/2 clove garlic, crushed
1 can green chiles, finely chopped (4 oz)
1 can tomatoes, undrained (1 lb.)
1 t. salt
1/8 t. pepper
1/8 t. pepper
2 quarts bite size pieces crisp salad greens
1 cup grated cheddar cheese
1 pkg. corn chips, regular size (6 oz)
1 cup chopped green onion
1 medium tomato, coarsely chopped

Directions Step-By-Step

In medium skillet, sauté beef (break up with fork) and garlic until chuck is browned, about 10 minutes. Drain fat. Add green chiles, tomatoes, salt and pepper. Mix well. Cook over low heat, uncovered, about 30 minutes. Just before serving, in large chilled salad bowl, arrange salad greens, cheese, corn chips and green onion with cooked meat mixture. Toss lightly until well mixed. Garnish with chopped tomato. Serve at once. Nice as a main course. Serves 6 to 8
Source: My Old Recipes

About this Recipe

Course/Dish: Beef, Tacos & Burritos, Salads
Regional Style: Mexican