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Taco Salad Luncheon

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Ingredients
  Ground beef 2 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Tomatoes 2 Large, cut into wedges
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
  Dry onion soup mix 1 Ounce (1 Envelope)
  Iceberg lettuce 2 Medium, torn into bite size pieces
  Onion 1 Small, sliced thinly and separated into rings
  Corn chips 1 Ounce (1 Large Package)
  Tomato paste 6 Ounce (1 Small Can)
Directions

Brown meat; drain off grease.
Sprinkle onion soup mix over meat, stir in water and tomato paste.
Simmer uncovered for 15 minutes.
In salad bowl, combine lettuce, tomato, olives, onions, cheese and toss well.
Place corn chips on luncheon plate, then put salad mixture on top of chips.
Top with spoonful of meat mixture.
To add zip to meat mixture, add dash of Tobasco or hot pepper sauce.
Serves 12.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
12

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4.25278
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 357 Calories from Fat 251

% Daily Value*

Total Fat 28 g43%

Saturated Fat 11 g54.9%

Trans Fat 0 g

Cholesterol 70.2 mg23.4%

Sodium 469.9 mg19.6%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.1 g8.5%

Sugars 3.9 g

Protein 19 g38.4%

Vitamin A 18.4% Vitamin C 15.1%

Calcium 16.5% Iron 9.2%

*Based on a 2000 Calorie diet

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Taco Salad Luncheon Recipe