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Taco Salad II Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In13 h 55 m
  • 1Place 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.
  • 2In 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 7 servings
  • 467 cals
  • 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
  • 1/4 cup French dressing
Nutrition

Amount per serving ( 5 total)

  • Calories:
    467
    23%
  • Fat:
    30
    46%
  • Carbs:
    23.4
    8%
  • Protein:
    25.3
    51%
  • Cholesterol:
    85
    28%

Based on a 2,000 calorie diet

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