A Taco Salad is a wonderfully simple dish that is full of flavour, visually appealing and fun to eat. I often turn the recipe upside down with the lettuce on the bottom and work upwards. This is in fact a main dish on its own. We have family meals where this is in the middle and we all just help ourselves.
Taco Salad
An attractive layered salad full of taco fillings.
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Servings: 6 people
Calories: 1035kcal
Ingredients
- 1 lb ground beef
- 2 cloves garlic finely chopped
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1 1/2 cups water
- 2 cups tortilla chips
- 1/2 head iceberg lettuce shredded
- 1 small onion chopped
- 1 cup cheddar cheese grated
- 1 medium tomato chopped
- 1 large avocado peeled, seeded, and diced
- 1/2 cup black olives sliced
- 1/4 cup jalapeño peppers sliced, pickled
- 1 cup ranch salad dressing
- salt to taste
- pepper to taste
Instructions
- Saute the beef and garlic in a skillet over moderate heat until the meat is browned, about 5 minutes.1 lb ground beef, 2 cloves garlic
- Stir in the flour, chili powder, cumin, salt, and pepper.2 tbsp all-purpose flour, 2 tbsp chili powder, 1/2 tsp ground cumin, salt, pepper
- Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally.1 1/2 cups water
- Meanwhile, arrange the tortilla chips on a large serving platter or individual plates and place the lettuce on top.2 cups tortilla chips, 1/2 head iceberg lettuce
- Add the beef mixture followed by the remaining ingredients in the order listed.1 small onion, 1 cup cheddar cheese, 1 medium tomato, 1 large avocado, 1/2 cup black olives, 1/4 cup jalapeño peppers, 1 cup ranch salad dressing
Nutrition
Calories: 1035kcal | Carbohydrates: 62g | Protein: 33g | Fat: 74g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1328mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g