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Layered Chalupa Salad Recipe

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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Layered Chalupa Salad Recipe

Prep: 10 min. Cook: 45 min.

Yield: 14 Servings

10 45 55

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.

Nutritional 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.

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

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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