taco salad
Taco Salad - One of my family's favorite dinners. You can double this recipe if you want to take leftovers for lunch. You don't have to include the kidney beans but I think that they give it that little extra flavor and protein that's needed. My family loves when I buy Fritos for the chips or Ranch Doritoes but you can use whatever your family prefers. Sometimes I make garlic bread to go with this dinner but it's not necessary. Enjoy!
prep time
15 Min
cook time
15 Min
method
---
yield
4
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 package taco seasoning (1-1/4 ounce)
- 1/4 cup water
- 10 cups torn, romaine lettuce (about 1 large head)
- 2 medium tomatoes, chopped
- 1 cup cheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
- 2 cups tortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
- 1 can kidney beans - any type (drained and rinsed)
- 1 bottle ranch dressing
- 1 bottle taco sauce (any type)
How To Make taco salad
-
Step 1BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
-
Step 2ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
-
Step 3DIVIDE lettuce among 4 plates. Top evenly with meat mixture, kidney beans, tomatoes, cheese and crushed chips. Drizzle with dressing and taco sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salads
Category:
Beef
Category:
Other Salads
Category:
Beef Salads
Category:
Tacos & Burritos
Category:
Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#taco
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