Mexican Taco Salad

Name: Mexican Taco Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1 lb. lean ground beef; 6 cups Shredded lettuce (I used 2 10-oz. bags romaine plus 4 leaves Swiss Chard); 2 cups Chopped tomatoes (I use 4-6 Romas); 1 green bell pepper (diced); 1 cucumber (scored with a fork and sliced); 1/2 cup onion (chopped ); 2 tsp. chili powder; 1/2 tsp. salt; 16 oz. can kidney beans (drained, rinsed, I used Pinto beans); 4 cups tortilla chips (measured then crushed); 1/2 cup French (or Catalina dressing); 8 oz. Velveeta cheese (cubed (I used sharp cheddar cheese))

fromcantstayoutofthekitchen.com cantstayoutofthekitchen.com/2013/04/30/mexican-taco-salad

Delicious Tex-Mex salad using cooked ground beef, onions, and beans with seasonings on top of a bed of lettuce greens, tomatoes, cheese and crushed tortilla chips. Serve with Easy French Dressing. Excellent option for family or company dinners or Cinco de Mayo.

35 min

cook 20 min

Tex-Mex

Ingredients

Instructions

Brown beef and drain; use a hamburger masher/chopper to break meat up into tiny pieces.
Add onion, cook until tender.
Add beans and seasonings.
Cover and cook over medium heat for 10 minutes.
Combine remaining ingredients.
Top with meat mixture.
Mix lightly.
Serve immediately.

Nutrition

Calories: 583 kcal
Carbohydrate Content: 65 g
Protein Content: 28 g
Fat Content: 25 g
Saturated Fat Content: 6 g
Trans Fat Content: 0.2 g
Cholesterol Content: 47 mg
Sodium Content: 930 mg
Fiber Content: 10 g
Sugar Content: 10 g
Unsaturated Fat Content: 16 g
Serving Size: 1 serving

Mexican Taco Salad

Ingredients

Instructions

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