Taco Salad

Taco Salad

My sister would make this when I was a young girl... 

 

26 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

• 1-1/2 pounds ground beef
  
• 2 envelopes taco seasoning, divided
• 1 medium head iceberg lettuce
• 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
• 2 pints grape tomatoes, halved
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1 large sweet onion, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1-1/2 cups Thousand Island salad dressing
• 1-1/3 cups salsa
• 1/3 cup sugar

Directions

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2
• tablespoons taco seasoning until no longer pink; drain.
• 
  
• In a very large serving bowl, combine the lettuce, chips, tomatoes,
• beans, olives, cheese, onion, chilies and beef mixture.
• 
  
• In a small bowl, combine the salad dressing, salsa, sugar and
• remaining taco seasoning; pour over salad and toss to coat. Yield:
• 26 servings (1-1/3 cups each).
• 
  

© Taste of Home 2012