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Taco Salad for a Crowd

Taco Salad for a Crowd
12 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Taco Salad for a Crowd (continued)

Nutrition 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.
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