Taco Salad Recipe
This
easy taco salad recipe is made with ground beef, onion, green pepper,
tomato, kidney beans, cheese, taco chips, and Western dressing. Serve this recipe for taco salad for a summer brunch or take a batch of it along to a family picnic. This salad recipe is a favorite with our friends and family and makes enough to serve 12, so it is a good summer picnic food. Crunchy taco chips and tangy Western dressing make this a quick and easy recipe to put together. The addition of ground beef and kidney beans makes it a meal in itself. Serve with fresh fruit and rolls. View all vegetable recipes like this taco salad recipe. Taco Salad RecipePrep Time: 30 minutesIngredient List: 1 pound lean ground beef, browned 1 head of lettuce, chopped 1 onion, chopped fine 1 green pepper, chopped 1-16 ounce can of red kidney beans (rinsed and drained) 1 pound shredded cheddar cheese 3 medium ripe tomatoes, cut in wedges 1-7 ounce bag of taco chips 1-8 ounce bottle Western Dressing* Kitchen Equipment Needed Extra Large Mixing Bowl Frying Pan Instructions: Step 1: In a frying pan, brown the ground beef and crumble in the pan. Drain and cool completely. Step 2: Chop your lettuce, onion, and green pepper and place in a very large mixing or serving bowl. Step 3: Rinse and drain the kidney beans well in a strainer. Add them to the other ingredients. Step 4: Cut the tomatoes into wedges and add them into the mixture. Step 5: Shred the cheddar cheese and toss with the other ingredients. Add in the cooled hamburger and mix together well. Step 6: Just before serving take handfuls of taco chips and crush 7 ounces and add it to the taco salad recipe. Pour a small bottle of Western dressing over all and mix thoroughly. Helpful Hints: * Add the crushed taco chips and dressing no sooner than 30 minutes before serving or the chips will become a bit soggy. * If your salad does become soggy after sitting in the refrigerator as a leftover, just crunch up some more taco chips and mix in before serving. * Western dressing is similar to a French dressing, except that it is not as sweet. It is tangier and imparts a nice flavor. Makes a generous 12 servings. More Brunch Vegetable RecipesClassic Cold Veggie Pizza Marinated Tomatoes Breakfast Burritos Stuffed Green Peppers Vegetable Casserole made with mixed frozen vegetables Baked Asparagus Scalloped Asparagus Casserole Green Bean Casserole Baked Spinach Spanish Snap Beans How to Cook Squash Corn Salad Recipe Spaghetti and Pepper Salad with Lemon Poppy Seed Dressing Cole Slaw Creamy Cucumber Salad Frozen Cucumber Slices Cucumber Sandwiches Bean Salad Taco Salad Carrot Salad Recipe Old-Fashioned Recipe CookbooksView
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