Warm Taco Salad Recipe

Name: Warm Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 heads shredded iceberg lettuce; 3 cups tomatoes, chopped; 1 ½ cups chopped celery; 1 ½ cups chopped green peppers; 1 ½ cups chopped green onions; 1 ½ cups grated cheddar cheese; 3 garlic cloves, minced; 3 lbs ground beef; 1 tablespoon chili powder; 1 ½ teaspoons cumin; 2 (19 ounce) cans red kidney beans, drained and rinsed; tortilla chips (2 bags); ½ cup ketchup; ½ cup cider vinegar; 2 tablespoons vegetable oil; 1 tablespoon Worcestershire sauce; 1 teaspoon sugar; 1 teaspoon dry mustard; ½ teaspoon hot pepper sauce; salt and pepper

Servings: persons

3 heads shredded iceberg lettuce
3 cups tomatoes, chopped
1 ½ cups chopped celery
1 ½ cups chopped green peppers
1 ½ cups chopped green onions
1 ½ cups grated cheddar cheese
3 garlic cloves, minced
3 lbs ground beef
1 tablespoon chili powder
1 ½ teaspoons cumin
2 (19 ounce) cans red kidney beans, drained and rinsed
tortilla chips (2 bags)
½ cup ketchup
½ cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon dry mustard
½ teaspoon hot pepper sauce
salt and pepper

1
In a large serving bowl, mix together lettuce, tomatoes, celery, peppers, onion, and cheese.
2
Refrigerate until needed.
3
In a large skillet brown beef, drain fat.
4
Add rest of ingredients.
5
Cook 15 minutes over medium heat, stirring occasionally.
6
In a mixing bowl, whisk together dressing ingredients.
7
Pour over beef mixture, heat thoroughly.
8
keep warm.
9
To serve, place vegetable mixture on plate, top with warm ground beef and sprinkle with chips.

1528

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 20 ingredients. The key ingredients include: 3 heads shredded iceberg lettuce, 3 cups tomatoes, chopped, 1 ½ cups chopped celery, 1 ½ cups chopped green peppers, and more.

Yes, Warm 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.

Warm Taco Salad

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