Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 envelope dry onion soup mix; 1/8 tsp. bottled hot pepper sauce; 1 head lettuce, torn in bite-size pieces (4 c.); 1 c. (8 oz.) sharp cheddar cheese, shredded; 1 large tomato, cut in wedges; 1/2 c. ripe olives, sliced; 1/4 c. chopped green bell pepper; 2 c. corn chips; Taco sauce (optional)

Servings: persons

1 lb. ground beef
1/2 envelope dry onion soup mix
1/8 tsp. bottled hot pepper sauce
1 head lettuce, torn in bite-size pieces (4 c.)
1 c. (8 oz.) sharp cheddar cheese, shredded
1 large tomato, cut in wedges
1/2 c. ripe olives, sliced
1/4 c. chopped green bell pepper
2 c. corn chips
Taco sauce (optional)

1
In medium skillet brown beef; drain off excess fat.
2
Sprinkle dry onion soup mix over meat; stir in 3/4 cup water.
3
Simmer mixture, uncovered, till water cooks away, about 10 minutes.
4
Stir in hot pepper sauce.
5
Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well.
6
Divide lettuce mixture onto individual salad plates, if desired.
7
Spoon meat mixture over lettuce; garnish with corn chips.
8
Pass taco sauce.

677

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: 1 lb. ground beef, 1/2 envelope dry onion soup mix, 1/8 tsp. bottled hot pepper sauce, 1 head lettuce, torn in bite-size pieces (4 c.), 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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