Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tortilla shells; 1 lb. ground beef; 2/3 c. water; 1 Tbsp. chili powder; 1/2 tsp. salt; 1/4 tsp. garlic powder; 1/4 tsp. ground red pepper; 1 (15 1/2 oz.) can kidney beans; 1 medium head lettuce, chopped; 1 c. shredded cheese; 2/3 c. sliced ripe olives; 2 medium tomatoes, chopped; 1 medium onion, chopped; 3/4 c. Thousand Island dressing; 1 avocado, thinly sliced; sour cream

Servings: persons

tortilla shells
1 lb. ground beef
2/3 c. water
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 (15 1/2 oz.) can kidney beans
1 medium head lettuce, chopped
1 c. shredded cheese
2/3 c. sliced ripe olives
2 medium tomatoes, chopped
1 medium onion, chopped
3/4 c. Thousand Island dressing
1 avocado, thinly sliced
sour cream

1
Prepare tortilla shells.
2
Cook ground beef until brown; drain. Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans.
3
Heat to boiling; reduce heat.
4
Simmer, uncovered, 15 minutes, stirring occasionally; cool 10 minutes.
5
Mix lettuce, cheese, olives, tomatoes and onion in large bowl.
6
Toss with dressing.
7
Pour ground beef mixture over top and toss.
8
Divide among tortilla shells.
9
Garnish with avocado and sour cream. Serve immediately.

580

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 16 ingredients. The key ingredients include: tortilla shells, 1 lb. ground beef, 2/3 c. water, 1 Tbsp. chili powder, 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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