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 lb. ground beef; 1 1/2 c. diced onion; 1 c. diced celery; 1 c. diced green pepper; 3 cloves garlic, diced (optional); 1 lb. Velveeta cheese; 1 (8 oz.) can Ortega tomatoes and green chili peppers; 1 head lettuce; 2 large firm tomatoes; 1 (1 lb.) pkg. Fritos; salt, chili powder and ground cumin to taste

Servings: persons

1 1/2 lb. ground beef
1 1/2 c. diced onion
1 c. diced celery
1 c. diced green pepper
3 cloves garlic, diced (optional)
1 lb. Velveeta cheese
1 (8 oz.) can Ortega tomatoes and green chili peppers
1 head lettuce
2 large firm tomatoes
1 (1 lb.) pkg. Fritos
salt, chili powder and ground cumin to taste

1
Fry the ground beef and small amount of oil until brown. Saute onion, celery and green pepper in oil.
2
Combine the meat and vegetables; simmer for 15 minutes.
3
Season with salt.
4
Place chili powder and ground cumin in top of double boiler.
5
Melt cheese; add can of tomatoes to spices and chili pepper.
6
You may only add 1/2 can, if desired.
7
Cut lettuce coarsely; cut tomatoes in chunks. Mix together.
8
Add Fritos; mix all ingredients, except melted cheese mixture.
9
Top with hot cheese; mix again.
10
Serve immediately.

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 11 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1 1/2 c. diced onion, 1 c. diced celery, 1 c. diced green pepper, 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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