Taco Salad Recipe

Taco Salad Recipe photo by Taste of Home

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This fresh-tasting salad is the perfect accompaniment to the zippy burritos. It's really quick to toss together.—Kathy Ybarra, Rock Springs, Wyoming

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Taco Salad Recipe

Prep/Total Time: 15 min.

Yield: 4-6 Servings

15 15

Ingredients

6 cups chopped iceberg lettuce
1/2 cup finely chopped onion
3/4 to 1 cup canned kidney beans, rinsed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 medium tomato, chopped
4 cups nacho tortilla chips
1/2 cup Thousand Island salad dressing

Directions

In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 405 calories, 24 g fat (9 g saturated fat), 37 mg cholesterol, 663 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Taco Salad in Quick Cooking November/December 1998, p20