Barbecued Taco Salad Recipe

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Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (8 ounces) process cheese sauce
  • 1/2 cup barbecue sauce
  • 1 tablespoon chili powder
  • 6 lettuce leaves
  • 3 cups shredded lettuce
  • 3 medium tomatoes, chopped
  • 3 cups corn chips


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately. Yield: 6 servings.
Originally published as Barbecued Taco Salad in Taste of Home Ground Beef Cookbook 1999, p80

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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