Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef; 2 (1 1/4 ounce) envelopes taco seasoning (we use hot and spicy); 1 medium onion, chopped; shredded lettuce (use 1 head and shred or buy the bagged lettuce already shredded); 1 (8 ounce) jar salsa (we used Chi Chi's hot Fiesta); 1 bunch scallion, sliced (with the greens); 12 taco shells; 3 cups shredded cheese (he likes cheddar and I like cheddar jack); 2 -3 garlic cloves, minced; 1 (4 ounce) jarsliced black olives; salsa; sour cream; guacamole (posted seperately)

Servings: persons

2 lbs ground beef
2 (1 1/4 ounce) envelopes taco seasoning (we use hot and spicy)
1 medium onion, chopped
shredded lettuce (use 1 head and shred or buy the bagged lettuce already shredded)
1 (8 ounce) jar salsa (we used Chi Chi's hot Fiesta)
1 bunch scallion, sliced (with the greens)
12 taco shells
3 cups shredded cheese (he likes cheddar and I like cheddar jack)
2 -3 garlic cloves, minced
1 (4 ounce) jarsliced black olives
salsa
sour cream
guacamole (posted seperately)

1
Preheat oven to 325 degrees.
2
Brown the ground beef with the garlic and onions, drain.
3
Follow instructions on the seasoning packets for the beef.
4
Just before the liquid is all absorbed, toss in the jar of salsa and heat through.
5
Put taco shells into the preheated oven for about 6 minutes to warm them up and make them nice and crispy.
6
Assemble the salads - here is the order I do it: taco shells (broken into pieces), shredded lettuce, beef mixture, shredded cheese, black olives, scallions.
7
I top with a spoon of salsa, a spoon of sour cream and a spoon of guacamole.

999

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 13 ingredients. The key ingredients include: 2 lbs ground beef, 2 (1 1/4 ounce) envelopes taco seasoning (we use hot and spicy), 1 medium onion, chopped, shredded lettuce (use 1 head and shred or buy the bagged lettuce already shredded), 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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