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Barbecued Taco Salad Recipe

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Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio

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Barbecued Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 pound ground beef
1 medium onion, chopped
1 jar (8 ounces) process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately. Yield: 6 servings.

Originally published as Barbecued Taco Salad in Taste of Home Ground Beef Cookbook , p80

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

More Mexican Side Dishes »

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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