Taco Salad

1
Tracy Harrah

By
@stress1011

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min

Ingredients

  • 1 lb
    lean ground beef
  • 1 small
    onion, chopped
  • 1 pkg
    taco seasoning (1-1/4 ounce)
  • 1/4 c
    water
  • 10 c
    torn, romaine lettuce (about 1 large head)
  • 2 medium
    tomatoes, chopped
  • 1 c
    cheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
  • 2 c
    tortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
  • 1 can(s)
    kidney beans - any type (drained and rinsed)
  • 1 bottle
    ranch dressing
  • 1 bottle
    taco sauce (any type)

How to Make Taco Salad

Step-by-Step

  1. BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
  2. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
  3. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, kidney beans, tomatoes, cheese and crushed chips. Drizzle with dressing and taco sauce

Printable Recipe Card

About Taco Salad





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