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Taco Salad Recipe

Taco Salad Recipe photo by Taste of Home

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I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.—Betty Johnson, Olympia, Washington

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Taco Salad Recipe

Prep: 20 min. Cook: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

2 packages (5.6 ounces each) refrigerated taco salad shells
3 Wright® Brand Bacon strips, diced

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1 pound lean ground beef (90% lean)
2 large onions, chopped
2 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin, optional
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) refried beans
8 cups shredded lettuce
Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

Directions

Prepare taco salad shells according to package directions; set aside.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.
Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 313 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.

Originally published as Taco Salad in Taste of Home Ground Beef Cookbook , p300

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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Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Taco Salad

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Reviewed on Sep. 02, 2010 by PJNighthawk

This was the first taco salad I have had & made. It was delicious. I was in Az. for 7 months & thought the recipe should be good coming from that southwestern area. Everyone had seconds & my son requested the leftovers the next day. Our supermarket didn't have the taco bowls though. Sending the recipe to my daughter. This has become a favorite.

Reviewed on Jul. 29, 2008 by danielavalencia83