Southwestern Taco Salad Recipe

5 1 1
Southwestern Taco Salad Recipe
Southwestern Taco Salad Recipe photo by Taste of Home
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Southwestern Taco Salad Recipe

Read Reviews
5 1 1
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 2 packages (5.6 ounces each) refrigerated taco salad shells*
  • 3 bacon strips, diced
  • 1 pound lean ground beef
  • 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
  • Toppings: shredded lettuce, chopped tomatoes, salsa, sour cream, guacamole

Directions

Prepare taco salad shells according to package directions; set aside. In a 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, about 5 minutes. Spoon about 1/3 cup meat mixture into each salad shell. Top with lettuce, about 1/4 cup meat mixture, tomatoes, salsa, sour cream, guacamole and bacon. Yield: 8 servings.
Originally published as Taco Salad in Taste of Home Ground Beef Cookbook 1999, p300

Nutritional Facts

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

  • 2 packages (5.6 ounces each) refrigerated taco salad shells*
  • 3 bacon strips, diced
  • 1 pound lean ground beef
  • 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
  • Toppings: shredded lettuce, chopped tomatoes, salsa, sour cream, guacamole
  1. Prepare taco salad shells according to package directions; set aside. In a 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, about 5 minutes. Spoon about 1/3 cup meat mixture into each salad shell. Top with lettuce, about 1/4 cup meat mixture, tomatoes, salsa, sour cream, guacamole and bacon. Yield: 8 servings.
Originally published as Taco Salad in Taste of Home Ground Beef Cookbook 1999, p300

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PJNighthawk User ID: 4027636 29206
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."

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