Garden-Fresh Taco Salad Recipe

4.5 3 5
Garden-Fresh Taco Salad Recipe
Garden-Fresh Taco Salad Recipe photo by Taste of Home
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Garden-Fresh Taco Salad Recipe

Read Reviews
4.5 3 5
Publisher Photo
"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" —Holly Joyce, Jackson, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 large head lettuce, shredded
  • 4 medium tomatoes, seeded and diced
  • 1 medium onion, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup Miracle Whip
  • 1 tablespoon salsa
  • Leaf lettuce
  • Crushed tortilla chips

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge. Yield: 4 servings.
Originally published as Garden-Fresh Taco Salad in Taste of Home June/July 2001, p37

Nutritional Facts

1 cup: 677 calories, 46g fat (19g saturated fat), 150mg cholesterol, 1742mg sodium, 31g carbohydrate (17g sugars, 4g fiber), 35g protein.

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 large head lettuce, shredded
  • 4 medium tomatoes, seeded and diced
  • 1 medium onion, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup Miracle Whip
  • 1 tablespoon salsa
  • Leaf lettuce
  • Crushed tortilla chips
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
  2. In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
  3. Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge. Yield: 4 servings.
Originally published as Garden-Fresh Taco Salad in Taste of Home June/July 2001, p37

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Reviews forGarden-Fresh Taco Salad

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venky User ID: 6759401 263717
Reviewed Mar. 21, 2017

"Good one"

MY REVIEW
Feen User ID: 1925557 36382
Reviewed Oct. 20, 2014

"Liked this very much. Next time I would only make half the dressing as it made quite a bit and we didn't use it all."

MY REVIEW
happyinny User ID: 996782 73241
Reviewed Jun. 28, 2010

" Hi Recipe-Bot, You sound like a sweet teen, I really like the idea you give here. Hubby & I love anything taco...I bet you end up as a chef somewhere good when you grow up.

  One of our Grandson's  16yrs old loves to cook & he really is good and picks up recipes really fast.Yes
  
"

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