Easy Taco Salad

August 22, 2008 at 7:44 am Leave a comment

I love Mexican food. Mostly for the sour cream factor, but that’s beside the point. This taco salad recipe is GREAT for entertaining. You can prep the veggies in advance and then throw everything together when it’s time to eat. Fabulous!

Taco Salad
Serves 6
1 lb ground beef or turkey
1 head iceberg lettuce – shredded
4 Roma tomatoes – chopped
1 large onion – chopped
1 large Haas avocado – sliced
1 can dark red kidney beans
4 oz. shredded cheddar cheese
8 oz. Thousand Island Dressing
1/2 bag of tortilla chips – crushed

Start by browning the ground meat in a large saute pan. Drain the fat and add the rinsed kidney beans.
In the meantime, core the iceberg lettuce. To core the lettuce, bang it on the countertop a couple of times, core side down. This will loosen the core and will pop out easily. Using a sharp knife thinly slice the lettuce into shreds. Place in bowl.
Chop tomatoes and onions and place in bowl with lettuce. Slice avocado and shred the cheese and add to the bowl.
Once you are ready to eat, add the crushed chips, meat mixture, dressing, and salsa (to taste) and toss to combine.

This makes a TON of salad. I didn’t even have a bowl big enough to toss it all. If you run into that problem, equally divide all ingredients into two bowls and toss separately.


Entry filed under: Main Course. Tags: , , , , , .

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