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taco salad

(1 rating)
stress1011 avatar
Recipe by
Tracy Harrah
@stress1011
Daytona Beach, FL

Taco Salad - One of my family's favorite dinners. You can double this recipe if you want to take leftovers for lunch. You don't have to include the kidney beans but I think that they give it that little extra flavor and protein that's needed. My family loves when I buy Fritos for the chips or Ranch Doritoes but you can use whatever your family prefers. Sometimes I make garlic bread to go with this dinner but it's not necessary. Enjoy!

(1 rating)
yield 4
prep time 15 Min
cook time 15 Min

Ingredients For taco salad

  • 1 lb
    lean ground beef
  • 1 sm
    onion, chopped
  • 1 pkg
    taco seasoning (1-1/4 ounce)
  • 1/4 c
    water
  • 10 c
    torn, romaine lettuce (about 1 large head)
  • 2 md
    tomatoes, chopped
  • 1 c
    cheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
  • 2 c
    tortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
  • 1 can
    kidney beans - any type (drained and rinsed)
  • 1 bottle
    ranch dressing
  • 1 bottle
    taco sauce (any type)

How To Make taco salad

  • 1
    BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
  • 2
    ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
  • 3
    DIVIDE lettuce among 4 plates. Top evenly with meat mixture, kidney beans, tomatoes, cheese and crushed chips. Drizzle with dressing and taco sauce
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