I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.—Betty Johnson, Olympia, Washington
- 2 packages (5.6 ounces each) refrigerated taco salad shells
- 3 bacon strips, diced
- 1 pound lean ground beef (90% lean)
- 2 large onions, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin, optional
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (16 ounces) refried beans
- 8 cups shredded lettuce
- Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives
- Prepare taco salad shells according to package directions; set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.
- Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice. Yield: 8 servings.
Originally published as Taco Salad in Taste of Home Ground Beef Cookbook 1999, p300
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Southwestern Taco Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review