Luncheon Tostada Salad Recipe

Name: Luncheon Tostada Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef or turkey; 1 pkg. taco seasoning mix; 3/4 c. water; 3/4 tsp. seasoned salt; 1 (14 oz.) can red kidney beans, drained; 4 tomatoes, cut in wedges; 1 avocado; 1 (6 to 8 oz.) pkg. tortilla chips; 1 head lettuce, torn in small pieces; 4 oz. grated Cheddar cheese; 1 c. chopped onion; Mexican dressing

Servings: persons

1 lb. ground beef or turkey
1 pkg. taco seasoning mix
3/4 c. water
3/4 tsp. seasoned salt
1 (14 oz.) can red kidney beans, drained
4 tomatoes, cut in wedges
1 avocado
1 (6 to 8 oz.) pkg. tortilla chips
1 head lettuce, torn in small pieces
4 oz. grated Cheddar cheese
1 c. chopped onion
Mexican dressing

1
Brown meat.
2
Drain fat.
3
Add taco seasoning and water; add seasoned salt and beans.
4
Bring to a boil, reduce heat, cover and simmer 10 minutes. Reserve some tomato wedges, avocado slices and tortilla chips for garnish.
5
Combine all ingredients in a large salad bowl; add hot meat mixture and toss lightly.
6
Garnish with reserved tomatoes, avocados and chips.
7
Salad is best served immediately.

506

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 12 ingredients. The key ingredients include: 1 lb. ground beef or turkey, 1 pkg. taco seasoning mix, 3/4 c. water, 3/4 tsp. seasoned salt, and more.

Yes, Luncheon Tostada 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.

Luncheon Tostada Salad

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