Hot Taco Salad

5.00 (7)
⏱ 45 mins 🍽 5 serving(s) 🌶 mexican 🏷 Southwestern U.S.

This warm Southwestern salad combines seasoned lean ground beef with beef-flavoured rice, salsa and chilli powder for a hearty base. It is served over a bed of shredded lettuce and topped with fresh tomato and cheese. Optional garnishes include crushed tortilla chips and a spoonful of sour cream. The entire dish comes together in about 45 minutes and yields five generous portions.

Hot Taco Salad

Ingredients

  • 3/4 lb lean ground beef
  • 1/2 cup chopped onion
  • 1 (6 7/8 ounce) package beef flavored Rice-A-Roni
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 4 cups shredded lettuce
  • 1 medium tomatoes, chopped
  • 2 ounces shredded monterey jack cheese or 2 ounces cheddar cheese
  • 1/2 cup crushed tortilla chips (optional)
  • sour cream (optional)

Method

  1. Brown the lean ground beef with the chopped onion in a large skillet, then drain off any fat.
  2. Take the meat mixture out of the skillet and set it aside for later.
  3. Using the same skillet, cook the beef flavoured Rice a Roni according to the instructions on its package.
  4. Mix the reserved meat, salsa and 1 teaspoon of chili powder into the cooked rice and heat for 3 to 4 minutes until everything is warm.
  5. Place the 4 cups of shredded lettuce onto a large platter for serving.
  6. Spoon the warm rice and meat mixture over the lettuce, then add the chopped tomato and shredded cheese.
  7. Scatter the optional 1/2 cup of crushed tortilla chips over the top, if using.
  8. Finish with an optional dollop of sour cream on each serving.
  9. This recipe makes 5 servings.
  10. Serve immediately and enjoy your meal.

Nutrition (per serving)

Sodium279800 mg

Recipe details

CategorySouthwestern U.S.
Cuisinemexican
AuthorSharon123