Taco Salad Recipe
Our taco salad recipe is the perfect dish to make ahead of time. This taco salad is a delicious, crowd-pleasing appetizer from south of the border.
Serves: 6 to 8
1 package Concord Foods Salsa Seasoning Mix
1 lb diced Roma plum tomatoes
1/4 cup chopped red onion
1 lb ground beef
1 (1.5oz) package Taco Seasoning Mix
6 cups shredded lettuce
1 (8oz) bag of shredded Mexican blend cheese
1 (4oz) can chopped green chiles, drained
1 (4oz) can sliced or chopped ripe olives, drained
1 (16oz) container of sour cream (regular or low calorie)
1 (10oz) bag of corn chips, crushed in the bag
- Three hours before serving: Prepare salsa according to directions on package. Using Roma plum tomatoes and chopped red onion. Refrigerate.
- Brown beef, drain fat, and add taco seasoning mix according to package directions. Cool for 1 hour (to prevent lettuce from wilting).
- Two hours before serving: In a large dish (approximately 10x15) Assemble salad in following order: shredded lettuce, seasoned beef, prepared salsa, shredded cheese, green chiles, ripe olives, sour cream. Cover and chill in refrigerator.
- Just before serving: Top with crushed corn chips.
Category: Main Courses