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Cheesy Beef Taco Salad

 Cheesy Beef Taco Salad
Arlene Ghent of St. Joseph, Michigan says, "I often double the recipe so there are leftovers for lunch the next day."
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.