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Taco Salad

Taco Salad
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
8 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 1 serving equals 628 calories,
© Taste of Home 2013

2 of 2

Taco Salad (continued)

Nutrition Facts: 31 g fat (10 g saturated fat), 64 mg cholesterol, 896 mg sodium, 55 g carbohydrate, 10 g fiber, 31 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