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Taco Salad

Taco Salad
"I made this huge salad to bring to a party and people were scrambing to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach!" Lisa Homer, Avon, New York
26 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 2 envelopes taco seasoning, divided
  • 1 medium head iceberg lettuce
  • 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  • 2 pints grape tomatoes, halved
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 large sweet onion, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups Thousand Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar

Directions

  • In a Dutch oven over medium heat, cook beef with 1 envelope plus 2
  • tablespoons taco seasoning until no longer pink; drain.
  • In a very large serving bowl, combine the lettuce, chips, tomatoes,
  • beans, olives, cheese, onion, chilies and beef mixture.
  • In a small bowl, combine the salad dressing, salsa, sugar and
  • remaining taco seasoning; pour over salad and toss to coat. Yield:
  • 26 servings (1-1/3 cups each).
© Taste of Home 2013

2 of 2

Taco Salad (continued)

Nutrition Facts: 1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013