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Taco Salad Deluxe

No recipe image available.A terrific Tex-Mex-style taco salad, perfect for a casual buffet supper. Invite dinner guests to build their own taco salad.

Recipe Ingredients:

Taco Meat Sauce:
2 pounds lean ground beef
1 1/2 teaspoons chili powder
1 teaspoon kosher or sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (16-ounce) can pinto, black or kidney beans, drained and rinsed

Taco Dressing:
1 cup mayonnaise
1 cup tomato-based salsa

Salad Accompaniments & Condiments:
1 (10-ounce) bag tortilla chips, slightly crumbled
Shredded iceberg or romaine lettuce
Diced tomato
Chopped onion
Shredded cheddar cheese
Diced avocado
Sliced black olives
Chopped fresh cilantro
Sour cream
An assortment of hot sauces
Lime wedges

Cooking Directions:

  1. For Taco Meat Sauce: In a large skillet, brown ground beef over medium heat. Drain excess grease.
  2. To the meat mixture add the spices, salt, pepper and tomato sauce, bring to a boil, reduce heat and simmer, uncovered for 10 minutes.
  3. Stir in beans and heat thoroughly.
  4. For Taco Dressing: Combine 1 cup mayonnaise with 1 cup bottled salsa and mix well.
  5. To Serve Salad: Allow each person to build their own taco salad, starting with a bed of tortilla chips topped with the beef mixture, and then layered with the suggested condiments in the order given or as desired. Garnish with a dollop of sour cream, sprinkle with chopped cilantro and drizzle with the Taco Dressing. Pass the hot sauces and lime wedges for additional flavor.

Makes 8 servings.

Tip: 1 (1.25-ounce) package taco seasoning mix can be substituted for the spices, salt and pepper in the meat mixture.

Recipe by Hope Pryor; copyright © 1999; property of See Terms of Use.