Taco Salad III recipe

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Ingredients

16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Nutrition Info

945.3 calories
carbohydrate: 75.7 g
cholesterol: 72.3 mg
fat: 60.7 g
fiber: 11.9 g
protein: 27.3 g
saturatedFat: 16 g
servingSize: -
sodium: 1682 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare the ground beef as directed by taco seasoning package and set aside.

  2. In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.

  3. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Recipe Yield

8 servings

Recipe Note

This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.

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