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Taco Salad Ole

Gourmet.station's picture
Ingredients
  Ground beef 1 Pound
  Canned kidney beans 15 Ounce, drained (1 Can)
  Salt 1⁄4 Teaspoon
  Canned chopped green chilies 4 Ounce (1 Can)
  Iceberg lettuce head 1 , torn into pieces
  Tomatoes 4 , cut into wedges
  Onion 1 , sliced into rings (Red / White)
  Cucumber 1 , sliced
  Tortilla chips 2 Cup (32 tbs), crushed
  Avocado 1 , sliced
  Cheddar cheese 1⁄3 Cup (5.33 tbs), grated
  Thousand island dressing 1 Cup (16 tbs)
Directions

Brown beef in skillet.
Drain fat.
Add beans, salt and chilies.
Simmer 10 minutes.
Cool.
Combine lettuce, tomatoes, onion rings, and cucumber in large bowl.
Add crushed tortilla chips, avocado slices and cheese.
Toss together gently.
Pour on desired amount of salad dressing and toss lightly.
Add cooled beef mixture and toss again.
Decorate with more whole tortilla chips, avocado slices and tomato wedges.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Beef

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4.30625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6126 Calories from Fat 3677

% Daily Value*

Total Fat 411 g632.3%

Saturated Fat 96.4 g481.8%

Trans Fat 1.7 g

Cholesterol 516.1 mg172%

Sodium 7637.1 mg318.2%

Total Carbohydrates 486 g161.9%

Dietary Fiber 66.8 g267.2%

Sugars 100 g

Protein 159 g318.6%

Vitamin A 141.8% Vitamin C 261.7%

Calcium 146.8% Iron 122.5%

*Based on a 2000 Calorie diet

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Taco Salad Ole Recipe