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Taco Salad

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Taco Salad
  • Prep 10 min
  • Total 25 min
  • Servings 4
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You can prepare the taco meat mixture ahead of time, refrigerate and reheat in the microwave just before assembling this all-time favourite salad. It is sure to be a hit with your guests!
Jul 6, 2015

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 pouch (35 g) Old El Paso* Taco Seasoning Mix
  • 1 cup (250 mL) Old El Paso* Thick ’N Chunky Salsa
  • 1/4 cup (50 mL) water
  • 1 head romaine lettuce, torn into bite-sized pieces
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 4 green onions, chopped
  • 1/2 cup (125 mL) sour cream
  • tortilla chips
  • jalapeno slices (optional)

Steps

  • 1
    Brown ground beef in skillet over medium-high heat for 5 minutes or until no longer pink; drain.
  • 2
    Stir in seasoning mix and salsa and water until combined. Heat until bubbly.
  • 3
    Place lettuce on large platter and sprinkle with cheese, tomatoes, and onions.
  • 4
    Spoon beef mixture into centre of the salad; spoon sour cream on top.
  • 5
    Arrange tortilla chips around salad and garnish with jalapeno slices, if desired.

Expert Tips

  • Tip 1
    Tip: For a fun and colourful presentation, try serving this salad with blue corn chips or make your own, using salsa or spinach flavoured tortillas.

Nutrition Information

No nutrition information available for this recipe
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