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; 2 tsp. chili powder; 2 tsp. cumin; 1 to 2 tsp. garlic salt; 2 tsp. sugar; pepper and salt to taste; 1 (15 oz.) can red chili beans, drained; 1 (6 oz.) can pitted ripe olives, sliced; 1 avocado, diced; 1 c. grated Cheddar cheese; 1 head lettuce; Dorito chips, crumbled; 1 bottle Italian dressing

Servings: persons

1 1/2 lb. ground beef
2 tsp. chili powder
2 tsp. cumin
1 to 2 tsp. garlic salt
2 tsp. sugar
pepper and salt to taste
1 (15 oz.) can red chili beans, drained
1 (6 oz.) can pitted ripe olives, sliced
1 avocado, diced
1 c. grated Cheddar cheese
1 head lettuce
Dorito chips, crumbled
1 bottle Italian dressing

1
Brown ground beef; drain any fat.
2
Add chili powder, cumin, garlic salt, sugar, salt and pepper.
3
Cool, then add chili beans, olives, avocado, grated cheese and lettuce (chopped or cut into small pieces).
4
Chill.
5
Just before serving, add crumbled Dorito chips and toss with either 1 bottle Kraft Italian dressing or Kraft Catalina dressing.
6
(Bermuda onion rings may be added for garnish if desired.) Nice for a hot summer meal with crisp French bread.

791

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: 1 1/2 lb. ground beef, 2 tsp. chili powder, 2 tsp. cumin, 1 to 2 tsp. garlic salt, 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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