Taco Salad II recipe

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Ingredients

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1 onion, chopped
1 green bell pepper, chopped
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tomatoes, chopped
4 ounces crushed tortilla chips
¼ cup French dressing

Nutrition Info

466.8 calories
carbohydrate: 23.4 g
cholesterol: 85.3 mg
fat: 30 g
fiber: 2.8 g
protein: 25.3 g
saturatedFat: 14.6 g
servingSize: -
sodium: 858.5 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.

  2. In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.

Recipe Yield

6 to 8 servings

Recipe Note

This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious.

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