Layered Chalupa Salad Recipe

Rating

This favorite is always requested for various family occasions. Although it serves a lot of people, this zippy salad doesn't last long on our dinner table. - Virginia Zeckser, Mode, Illinois

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  • 14 Servings
  • Prep: 10 min. Cook: 45 min.

Ingredients

  • 3 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons garlic salt
  • 1 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon hot pepper sauce
  • Corn chips
  • Shredded cheddar cheese, shredded lettuce, chopped tomatoes, finely chopped radishes and sweet onion, optional

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, water, vinegar, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  • Meanwhile, in a small saucepan, combine tomato sauce and hot sauce; heat through. Place corn chips on a large serving platter; top with beef mixture and toppings of your choice. Drizzle with tomato sauce mixture. Yield: 14 servings.

Nutrition Facts: 1 serving (1 each) equals 216 calories, 9 g fat (4 g saturated fat), 50 mg cholesterol, 1,066 mg sodium, 12 g carbohydrate, 3 g fiber, 21 g protein.

Layered Chalupa Salad published in Taste of Home Ground Beef Cookbook , p89

Tip

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

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