Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 medium tomatoes; 3 c. torn lettuce; 1/2 lb. lean ground beef; 1 small onion, chopped; 3 Tbsp. chili sauce; 1/8 tsp. garlic salt; 3 Tbsp. taco sauce; 1/8 tsp. cayenne pepper; dash of pepper; 1/4 c. shredded Cheddar cheese; 1/3 c. coarsely crushed taco chips; sour cream

Servings: persons

4 medium tomatoes
3 c. torn lettuce
1/2 lb. lean ground beef
1 small onion, chopped
3 Tbsp. chili sauce
1/8 tsp. garlic salt
3 Tbsp. taco sauce
1/8 tsp. cayenne pepper
dash of pepper
1/4 c. shredded Cheddar cheese
1/3 c. coarsely crushed taco chips
sour cream

1
Remove stems from tomatoes.
2
Place tomato stem-side-down.
3
Cut almost through each tomato to form 6 wedges.
4
Divide lettuce among 4 serving plates.
5
Top with tomato, separating wedges slightly to form cup shape.
6
Set aside.
7
Crumble ground beef into 1-quart glass casserole; add onion.
8
Microwave on Full power, uncovered, 3 to 4 minutes or until meat is set, stirring once.
9
Drain.
10
Stir in chili sauce, garlic salt and peppers.
11
Cover with casserole lid. Microwave 1 to 2 minutes on Full power until heated through. Spoon meat mixture into center of each tomato.
12
Top with cheese, taco chips and taco sauce.
13
Serve with sour cream.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 4 medium tomatoes, 3 c. torn lettuce, 1/2 lb. lean ground beef, 1 small onion, 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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