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Taco Salad Recipe

Just got home from work? Tired? Try this quick, balanced meal that tastes great and leaves time for you to relax after a busy day.—Marie Noguerole of Portland, Oregon

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Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons hot pepper sauce
1/2 teaspoon salt
8 cups corn chips
2 cups shredded lettuce
1 cup (4 ounces) shredded Mexican cheese blend
1/2 cup sour cream
1/4 cup sliced ripe olives

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve over corn chips. Top with lettuce, cheese, sour cream and olives. Yield: 8 servings.

Nutritional Facts 1 serving equals 628 calories, 31 g fat (10 g saturated fat), 64 mg cholesterol, 896 mg sodium, 55 g carbohydrate, 10 g fiber, 31 g protein.

Originally published as Taco Salad in Simple & Delicious May/June 2008, p54

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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