This taco salad is a tasty twist on the conventional taco salad. And the children have fun helping me prepare all the extras before we mix it all together! You can also place the spicy beef and toppings in individual serving bowls and allow people to assemble their own salads.
Ingredients
- lean ground beef: 1 pound
- chili beans: 1 can (16 ounce can)
- French dressing: 1 bottle (16 ounce bottle)
- taco seasoning mix: 1 pack (1.25 ounce pack)
- Tortilla chips: 1 pack (14.5 ounce pack)
- head iceberg lettuce: 1 piece (shredded)
- cheddar cheese: 2 cups (shredded)
- tomatoes: 1 cup (chopped)
- prepared salsa: 0.5 cup
- sour cream: 4 Tbsp
Metric Conversion
Stages of cooking
-
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, French-style dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes. Dotdash Meredith Food Studios
-
Crush the bag of chips, open the bag, and toss crushed chips into a large bowl. Dotdash Meredith Food Studios
-
Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well. Dotdash Meredith Food Studios
-
Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy! Dotdash Meredith Food Studios
