Taco Salad

Lynnda Cloutier


This is another popular dish from El Zorro's restaurant.

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10 Min


15 Min


Stove Top


1 lb. lean ground beef
1/4 cup chopped onions
1 cup tomato sauce
1/8 tsp. each: cumin, pepper
1 tsp. each: chili powder, salt
8 oz. tortilla chips
6 cups torn lettuce
1 cup canned red kidney or pinto beans, drained
3 tomatoes,chopped
1/2 cup sliced whole green onion
2 cups shredded cheddar cheese
1 1/2 cups sour cream
1 avocado, peeled and sliced
1/2 cup black pitted olives

Directions Step-By-Step

Brown the beef and onion in skillet over medium heat 10 minutes breaking up meat while frying. Drain grease. Add the tomato sauce, cumin and chili powder and salt, stirring constantly 10 minutes til meat mixture becomes thick.
Arrange a layer of chips on individual plates, retain some for garnishing. Layer torn lettuce, kidney or pinto beans, chopped tomatoes, sliced whole green onions, and shredded cheddar cheese on top of chips. Spoon hot meat mixture on top of salad.
Garnish each serving with sour cram, avocado and olives. Arrange remaining chips on and around salad. Serves 6

About this Recipe

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: Mexican