Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head lettuce, torn into bite size pieces; 1/4 c. sliced radishes; 1/2 lb. ground beef; 1 small onion, finely chopped; 1/2 tsp. chili powder; 2 medium tomatoes, diced; 1 clove garlic, minced; 1/4 c. chopped, seeded green chilies; 1/4 tsp. salt; 1 c. shredded Cheddar cheese; 1 c. crushed corn chips

Servings: persons

1 medium head lettuce, torn into bite size pieces
1/4 c. sliced radishes
1/2 lb. ground beef
1 small onion, finely chopped
1/2 tsp. chili powder
2 medium tomatoes, diced
1 clove garlic, minced
1/4 c. chopped, seeded green chilies
1/4 tsp. salt
1 c. shredded Cheddar cheese
1 c. crushed corn chips

1
In a salad bowl, arrange lettuce and radishes.
2
Cover and refrigerate.
3
Cook ground beef, onion, chili powder and garlic, stirring to break up meat.
4
Pour off fat.
5
Stir in tomatoes, chilies and salt; heat until boiling.
6
Reduce heat.
7
Cook for 5 minutes.
8
Pour mixture over lettuce and radishes.
9
Top with cheese and corn chips.
10
Serve immediately.

454

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 11 ingredients. The key ingredients include: 1 medium head lettuce, torn into bite size pieces, 1/4 c. sliced radishes, 1/2 lb. ground beef, 1 small onion, finely chopped, 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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