Show Subscription Form




Southwestern Taco Salad Recipe
Southwestern Taco Salad Recipe photo by Taste of Home

Southwestern Taco Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 8 servings

Ingredients

  • 2 packages (5.6 ounces each) refrigerated taco salad shells
  • 3 bacon strips, diced
  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

Nutritional Facts

1 serving (1 each) equals 313 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.

Directions

  1. Prepare taco salad shells according to package directions; set aside.
  2. 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.
  3. 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

Nutritional Facts

1 serving (1 each) equals 313 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.

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

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 2, 2010

"This was the first taco salad I have had & made. It was delicious. I was in Az. for 7 months & thought the recipe should be good coming from that southwestern area. Everyone had seconds & my son requested the leftovers the next day. Our supermarket didn't have the taco bowls though. Sending the recipe to my daughter. This has become a favorite."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT