taco salad
(1 rating)
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!
►
(1 rating)
yield
4
prep time
15 Min
cook time
15 Min
Ingredients For taco salad
-
1 lblean ground beef
-
1 smonion, chopped
-
1 pkgtaco seasoning (1-1/4 ounce)
-
1/4 cwater
-
10 ctorn, romaine lettuce (about 1 large head)
-
2 mdtomatoes, chopped
-
1 ccheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
-
2 ctortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
-
1 cankidney beans - any type (drained and rinsed)
-
1 bottleranch dressing
-
1 bottletaco sauce (any type)
How To Make taco salad
-
1BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
-
2ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Taco Salad:
ADVERTISEMENT
ADVERTISEMENT