Taco Salad

I often turn the recipe upside down with the lettuce on the bottom and work upwards. This is in fact a meal on its own.

Taco Salad

An attractive layered salad full of taco fillings.

4.7 from 43 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Mexican

Keyword: Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 people

Calories: 1035kcal

Ingredients

 

MetricImperial

• 1 lb ground beef 450 g
• 2 cloves garlic finely chopped
• 2 tbsp all-purpose flour 30 ml
• 2 tbsp chili powder 30 ml
• 1/2 tsp ground cumin 2 ml
• 1 1/2 cups water 375 ml
• 2-3 cups tortilla chips 500-750 ml
• 1/2 head iceberg lettuce shredded
• 1 small onion chopped
• 1 cup cheddar cheese 250 ml, grated
• 1 medium tomato chopped
• 1 large avocado peeled, seeded, and diced
• 1/2 cup black olives 125 ml, sliced
• 1/4 cup jalapeño peppers sliced, 60 ml, pickled
• 1 cup ranch salad dressing 250 ml
• Salt

Instructions

• Saute the beef and garlic in a skillet over moderate heat until the meat is browned, about 5 minutes.
• Stir in the flour, chili powder, cumin, salt, and pepper.
• Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally.
• Meanwhile, arrange the tortilla chips on a large serving platter or individual plates and place the lettuce on top.
• Add the beef mixture followed by the remaining ingredients in the order listed.

Nutrition

Sodium: 1328mg | Sugar: 2g | Fiber: 6g | Potassium: 507mg | Cholesterol: 123mg | Calories: 1035kcal | Trans Fat: 1g | Monounsaturated Fat: 21g | Polyunsaturated Fat: 9g | Saturated Fat: 19g | Fat: 74g | Protein: 33g | Carbohydrates: 62g