taco salad
We have a friend that comes to visit once or twice a year. And it's dinner with other friends, too. One year (and every time since) she brought THIS taco salad. And it was love at first bite. She was more than willing to share the recipe and it is a common staple in our summer repertoire! It's meant to feed a large group, but if you know there'll be a lot of leftovers, you may want to keep the chips and dressing separate.
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound ground beef
- 1/2 teaspoon cumin
- 2 tablespoons chili powder or
- - spice to preferred taste
- - lettuce
- 1 can kidney beans, drained and rinsed
- 1 can black olives, sliced
- 2 cups cheddar cheese
- 2 - tomatoes
- 1 package nacho cheese chips (the cheaper the better)
- - western french dressing (wishbone)
How To Make taco salad
-
Step 1Brown the ground beef. While cooking, season with the spices. -
Step 2When done cooking drain grease. Cool in the refrigerator on a paper towel.
-
Step 3Shred 1/2 to whole lettuce (depending on preference). If serving to a LARGE group of people, combine meat, lettuce, beans, olives, and cheese. When ready to serve, dice tomatoes, crush chips, and add with the dressing (1/2 to whole bottle depending on preference). Stir thoroughly.
-
Step 4If NOT serving to a large group of people, you can add the tomato, but leave the chips and dressing on the side for everyone to add themselves -- this way the chips don't lose their freshness and the whole salad doesn't wilt under the dressing.
- 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
Culture:
Mexican
Category:
Lettuce Salads
Category:
Other Salads
Category:
Beef Salads
Ingredient:
Beef
Method:
Stove Top
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