Yields: 8 Servings

Taco Salad



Prepare dressing; set aside. In large, non-stick skillet over medium-high heat, cook ground round and onion, stirring to break up meat, until meat is browned and all pan juices evaporate. Stir in chili powder; cook, stirring constantly, 1 minute. Stir in beans with liquid and olives; simmer, uncovered, 10 minutes to blend flavors. Meanwhile, in large bowl, toss lettuce, cheese, tomatoes and broken tortilla chips. Spoon salad mixture onto 8 large plates. Spoon warm beef mixture evenly over salads. Drizzle with dressing. Garnish with additional tortilla chips, if desired. Serve immediately. Makes 8 main-dish servings.

Dressing: In small bowl, whiskmayonnaise and taco sauce until blended. For a creamier salad, dressing mixture may be doubled.
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