Taco Salad Recipe

Taco Salad Recipe
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Ingredients
  1. 1-1/2 pounds ground beef
  2. 2 envelopes taco seasoning, divided
  3. 1 medium head iceberg lettuce
  4. 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  5. 2 pints grape tomatoes, halved
  6. 2 cans (16 ounces each) kidney beans, rinsed and drained
  7. 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  8. 1-1/2 cups (6 ounces) shredded cheddar cheese
  9. 1 large sweet onion, chopped
  10. 2 cans (4 ounces each) chopped green chilies
  11. 1-1/2 cups Thousand Island salad dressing
  12. 1-1/3 cups salsa
  13. 1/3 cup sugar
Instructions
  1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
  2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
  3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).
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