Mexican Garden Salad Recipe

Mexican Garden Salad Recipe photo by Taste of Home

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I'm always watching for delicious new recipes to try, and when I found this salad, I knew it would taste as good as it looks. Although similar to a traditional taco salad, this recipe adds tasty extras like broccoli and carrot. It's stunning on the table. -Dianne Esposite, New Middletown, Ohio

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Mexican Garden Salad Recipe

Prep: 20 min. Cook: 20 min. + cooling

Yield: 6-8 Servings

20 20 40

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 jar (16 ounces) thick and chunky salsa, divided
1/4 cup water
1 envelope taco seasoning
1-1/2 heads iceberg lettuce, torn
3 cups broccoli florets (about 1/2 pound)
1 small red onion, thinly sliced into rings
1 medium carrot, shredded
1 large tomato, chopped
1 can (4 ounces) chopped green chilies, drained
1/2 to 1 cup shredded cheddar cheese
1 cup (8 ounces) sour cream
Tortilla chips, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 241 calories, 13 g fat (7 g saturated fat), 55 mg cholesterol, 838 mg sodium, 14 g carbohydrate, 5 g fiber, 15 g protein.

Originally published as Mexican Garden Salad in Taste of Home June/July 1995, p25

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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