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Taco Salad

Chef.at.Home's picture
Ingredients
  Ground beef 1 Pound
  Onion soup mix 1 Packet
  Bottled hot pepper sauce 2 Dash
  Head of lettuce 1 Small, torn in pieces
  Shredded sharp cheddar cheese 4 Ounce
  Tomato 1 Large, cut in wedges
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Chopped green pepper/Chopped seeded canned green chili peppers 1⁄4 Cup (4 tbs)
  Corn chips 2 Cup (32 tbs)
Directions

In medium skillet brown beef.
Drain off excess fat.
Sprinkle dry onion soup mix over meat; stir in 3/4 cup water.
Simmer mixture, uncovered, till water cooks away, about 10 minutes.
Stir in hot pepper sauce.
Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well.
Divide lettuce mixture onto individual salad plates, if desired.
Spoon meat mixture over lettuce; garnish with corn chips.
Pass taco sauce.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Beef

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4802 Calories from Fat 3059

% Daily Value*

Total Fat 357 g549.7%

Saturated Fat 89.1 g445.6%

Trans Fat 0 g

Cholesterol 421.3 mg140.4%

Sodium 7814.2 mg325.6%

Total Carbohydrates 280 g93.3%

Dietary Fiber 24.2 g96.8%

Sugars 8.8 g

Protein 144 g287%

Vitamin A 255% Vitamin C 131.6%

Calcium 184.7% Iron 159.4%

*Based on a 2000 Calorie diet

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Taco Salad Recipe