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Taco Dinner Salad Recipe

Taco Dinner Salad

This tasty taco salad is a great dish for parties or potluck dinners. Use mild, medium or hot salsa in this recipe.

  • 1 pound lean ground beef
  • 1 small onion - chopped
  • 1 cup salsa - mild, medium or hot
  • 3/4 cup water
  • 1 package taco seasoning mix
  • 1 can (16 oz.) kidney beans (drained) or refried beans
  • tortilla chips - about 6 oz.
  • 1 small head iceberg lettuce - cut in small pieces
  • 4 oz. shredded cheddar cheese or taco blend shredded cheese
  • 1 cup sour cream, regular or low-fat
  • 1 large tomato, chopped
  • taco sauce or additional salsa

Preparation -
Place the ground beef and chopped onion in a large skillet. Cook over medium heat until the ground beef is browned. Drain off the fat. Stir in the salsa, water and taco seasoning mix. Bring the mixture to a boil. Reduce heat and simmer for two to three minutes. Add the drained kidney beans or the refried beans. Stir to mix well, then set this meat mixture aside. Layer all the ingredients in a 9" x 13" pan or baking dish, in this order - lettuce, meat mixture, shredded cheese, sour cream, then the chopped tomato. Serve with additional salsa or taco sauce.


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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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