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Southwestern Taco Salad

 Southwestern Taco Salad
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
8 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

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

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  • 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

Directions

  • 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

2 of 2

Southwestern Taco Salad (continued)

Directions (continued)

  • toppings of your choice. Yield: 8 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.