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Crowd-Pleasing Taco Salad

Crowd-Pleasing Taco Salad
"While this recipe might sound involved, it can be fixed in just 30 minutes," notes Ann Cahoon from Bradenton, Florida. "It's a hit at the potluck table—and I don't have to bring any home after the shindig!"
14-16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup mayonnaise
  • 1/4 cup taco sauce
  • 1 package (10-1/2 ounces) corn chips

Directions

  • In a large saucepan, cook beef over medium heat until no longer pink;
  • drain. Stir in the ketchup, oregano, chili powder, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • In a large bowl, combine the lettuce, tomatoes, cheese, olives and
  • beef mixture. Combine mayonnaise and taco sauce; pour over salad and
  • toss to coat. Sprinkle with corn chips. Serve immediately. Yield:
  • 14-16 servings.
Nutrition Facts: 1 serving (1 cup) equals 245 calories,
© Taste of Home 2012

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Crowd-Pleasing Taco Salad (continued)

Nutrition Facts: 17 g fat (4 g saturated fat), 22 mg cholesterol, 398 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012