Taco Salad Bowl Recipe

Name: Taco Salad Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground chuck; 1/2 clove garlic, crushed; 1 (4 oz.) can green chilies, chopped; 1 tsp. salt; 1 (1 lb.) can tomatoes, undrained; 1/8 tsp. pepper; 2 qt. bite size pieces salad greens; 1 c. (4 oz.) grated Cheddar cheese; 1 (6 oz.) pkg. corn chips (regular size); 1 c. chopped green onions; 1 medium tomato, coarsely chopped

Servings: persons

1 lb. ground chuck
1/2 clove garlic, crushed
1 (4 oz.) can green chilies, chopped
1 tsp. salt
1 (1 lb.) can tomatoes, undrained
1/8 tsp. pepper
2 qt. bite size pieces salad greens
1 c. (4 oz.) grated Cheddar cheese
1 (6 oz.) pkg. corn chips (regular size)
1 c. chopped green onions
1 medium tomato, coarsely chopped

1
In medium skillet, saute chuck and garlic until meat is browned; drain excess fat.
2
Add green chilies, tomatoes, salt and pepper; mix well.
3
Cook over low heat uncovered about 30 minutes. Just before serving, in large chilled salad bowl, arrange lettuce, cheese, corn chips and green onions with cooked meat mixture.
4
Toss lightly until well combined.
5
Garnish with chopped tomato.
6
Serve immediately.

295

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 lb. ground chuck, 1/2 clove garlic, crushed, 1 (4 oz.) can green chilies, chopped, 1 tsp. salt, and more.

Yes, Taco Salad Bowl 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 Bowl

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