Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Ground Chuck; 1/2 cups Chopped Onion; 1 Tablespoon Minced, Roasted Garlic; 1 Tablespoon Worcestershire Sauce; 2 cans (14.5 Oz. Can) Diced Tomatoes With Green Pepper And Onion; 2 cans (15 Oz. Can) Light Red Kidney Beans; 1/2 teaspoons Chiptole Chili Powder; 2 Tablespoons Chili Powder; 1 Tablespoon Dried Thyme; 4 Tablespoons Light Brown Sugar; 1 teaspoon Montreal Steak Seasoning; 1 teaspoon Cumin; 1 whole Bay Leaf; 2 cubes Beef Bouillon, Crushed; 1 cup Water; 2 teaspoons Unsweetened Baking Cocoa; 1 head Lettuce Chopped; 2 whole Large Tomatoes, Chopped; 2 cups Taco Or Nacho Cheese Flavored Tortilla Chips; 3 cups Sharp Cheddar Cheese, Shredded; 16 ounces, weight Sour Cream,1/8- 1/4 Cup Per Salad

Servings: persons

1-1/2 pound Ground Chuck
1/2 cups Chopped Onion
1 Tablespoon Minced, Roasted Garlic
1 Tablespoon Worcestershire Sauce
2 cans (14.5 Oz. Can) Diced Tomatoes With Green Pepper And Onion
2 cans (15 Oz. Can) Light Red Kidney Beans
1/2 teaspoons Chiptole Chili Powder
2 Tablespoons Chili Powder
1 Tablespoon Dried Thyme
4 Tablespoons Light Brown Sugar
1 teaspoon Montreal Steak Seasoning
1 teaspoon Cumin
1 whole Bay Leaf
2 cubes Beef Bouillon, Crushed
1 cup Water
2 teaspoons Unsweetened Baking Cocoa
1 head Lettuce Chopped
2 whole Large Tomatoes, Chopped
2 cups Taco Or Nacho Cheese Flavored Tortilla Chips
3 cups Sharp Cheddar Cheese, Shredded
16 ounces, weight Sour Cream,1/8- 1/4 Cup Per Salad

1
In a large skillet brown ground beef with onion, garlic and Worcestershire sauce. Drain.
2
Add canned tomatoes, kidney beans, chiptole chili powder, chili powder, thyme, brown sugar, Montreal steak seasoning, cumin, bay leaf, bouillon and water. Cover, cook and stir occasionally over medium heat until thickened, about 15 minutes.
3
Stir in the baking cocoa and let simmer 15 minutes, stirring occasionally.
4
On a dinner plate layer in this order: lettuce, chopped tomato, tortilla chips (slightly crushed), chili, cheese, sour cream.
5
Leftovers may be frozen up to 3 weeks. I use my leftovers on a large baked potato topped with shredded cheese and sour cream.

1336

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 21 ingredients. The key ingredients include: 1-1/2 pound Ground Chuck, 1/2 cups Chopped Onion, 1 Tablespoon Minced, Roasted Garlic, 1 Tablespoon Worcestershire Sauce, and more.

Yes, 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.

Taco Salad

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