Taco Salad Recipe
Taco Salad Recipe photo by Taste of Home
Publisher Photo
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 cups chopped iceberg lettuce
  • 1/2 cup finely chopped onion
  • 3/4 to 1 cup kidney beans, rinsed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped
  • 4 cups taco-flavored tortilla chips
  • 1/2 cup Thousand Island salad dressing

Directions

In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat. Yield: 4-6 servings.
Originally published as Taco Salad in Quick Cooking November/December 1998, p20

Nutritional Facts

3/4 cup: 405 calories, 24g fat (9g saturated fat), 37mg cholesterol, 663mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 12g protein.

  • 6 cups chopped iceberg lettuce
  • 1/2 cup finely chopped onion
  • 3/4 to 1 cup kidney beans, rinsed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped
  • 4 cups taco-flavored tortilla chips
  • 1/2 cup Thousand Island salad dressing
  1. In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat. Yield: 4-6 servings.
Originally published as Taco Salad in Quick Cooking November/December 1998, p20

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MY REVIEW
swardfish User ID: 3362954 31212
Reviewed Nov. 2, 2010

"It is great. I have made it several times."

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