Taco Salad for a Crowd Recipe

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Taco Salad for a Crowd Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

20 10 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/3 cup water
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
3 medium tomatoes, chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 bottle (8 ounces) Western salad dressing
1/4 cup sugar
1 tablespoon taco sauce

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately. Yield: 12 servings.

Nutritional Facts 1-1/2 cups equals 479 calories, 26 g fat (9 g saturated fat), 49 mg cholesterol, 884 mg sodium, 43 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Taco Salad for a Crowd in Farm and Ranch Living April/May 2009, p36

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio