Hot Taco Salad Recipe

Name: Hot Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb lean ground beef; 1/2 cup chopped onion; 1 (6 7/8 ounce) package beef flavored Rice-A-Roni; 1/2 cup salsa; 1 teaspoon chili powder; 4 cups shredded lettuce; 1 medium tomatoes, chopped; 2 ounces shredded monterey jack cheese or 2 ounces cheddar cheese; 1/2 cup crushed tortilla chips (optional); sour cream (optional)

Servings: persons

3/4 lb lean ground beef
1/2 cup chopped onion
1 (6 7/8 ounce) package beef flavored Rice-A-Roni
1/2 cup salsa
1 teaspoon chili powder
4 cups shredded lettuce
1 medium tomatoes, chopped
2 ounces shredded monterey jack cheese or 2 ounces cheddar cheese
1/2 cup crushed tortilla chips (optional)
sour cream (optional)

1
In a large skillet, brown ground beef and onion; drain.
2
Remove from skillet; set aside.
3
In the same skillet, prepare Rice a Roni Mix as package directs.
4
Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through.
5
Arrange lettuce on serving platter.
6
Top with rice mixture, tomato and cheese.
7
Top with Tortilla chips, if desired.
8
Add a dollop of sour cream, if desired.
9
Enjoy!

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 lb lean ground beef, 1/2 cup chopped onion, 1 (6 7/8 ounce) package beef flavored Rice-A-Roni, 1/2 cup salsa, and more.

Yes, Hot Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Taco Salad

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