Cheesy Beef Taco Salad Recipe

5 3 5
Cheesy Beef Taco Salad Recipe
Cheesy Beef Taco Salad Recipe photo by Taste of Home
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Cheesy Beef Taco Salad Recipe

Read Reviews
5 3 5
Publisher Photo
Arlene Ghent of St. Joseph, Michigan says, "I often double the recipe so there are leftovers for lunch the next day."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 2 garlic cloves, minced
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1-1/2 cups crushed corn chips
  • Shredded lettuce
  • Chopped green onions
  • 2 large tomatoes, cut into wedges

Directions

In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.
Originally published as Cheesy Beef Taco Salad in Taste of Home June/July 2005, p15

  • 1-1/2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 2 garlic cloves, minced
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1-1/2 cups crushed corn chips
  • Shredded lettuce
  • Chopped green onions
  • 2 large tomatoes, cut into wedges
  1. In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
  2. Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.
Originally published as Cheesy Beef Taco Salad in Taste of Home June/July 2005, p15

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Brenda MH User ID: 4949513 124879
Reviewed Apr. 3, 2014

"I really liked the crunch of this salad, from the celery and Fritos- it was really good as leftovers in burritos too! It's pretty saucy, since the can of tomatoes is undrained, so if I was going to make it for burritos, I would drain those. Also, I substituted Mexican Asadero cheese for the Velveeta, which was divine. Tip: Don't add all the Fritos if you're going to have leftovers, or they'll get soggy (unless you like them that way)."

MY REVIEW
shecooksalot User ID: 5888460 124876
Reviewed Jul. 8, 2013

"Yummy!!! Even my picky, salad phobic son loved it. Granted, it's not a really healthy salad, but it is very easy and makes a great lunch for the whole family. I used ground turkey instead of ground beef, but everything else was about the same. I think I will try cutting down the amount of Velveeta next time, maybe somewhere between 1/2 lb. to 3/4 lb."

MY REVIEW
scrapo User ID: 2908723 56580
Reviewed Jun. 27, 2011

"Very Yummy! Makes alot though, which I froze to use at a later date...that will make dinner a breeze some other night!"

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