Taco Salad for a Large Crowd
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 26 servings (1-1/3 cups each).
I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York
Ingredients
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1-1/2 pounds ground beef
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2 envelopes taco seasoning, divided
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1 medium head iceberg lettuce
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1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
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2 pints grape tomatoes, halved
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2 cans (16 ounces each) kidney beans, rinsed and drained
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3 cans (2-1/4 ounces each) sliced ripe olives, drained
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1-1/2 cups shredded cheddar cheese
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1 large sweet onion, chopped
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2 cans (4 ounces each) chopped green chiles
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1-1/2 cups Thousand Island salad dressing
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1-1/3 cups salsa
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1/3 cup sugar
Directions
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1.
In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
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2.
In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chiles and beef mixture.
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3.
In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.
Nutrition Facts
1-1/3 cups: 262 calories, 15g fat (4g saturated fat), 24mg cholesterol, 696mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 10g protein.
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