Taco Salad

⏱ 20 mins 🍽 4-6 serving(s) 🌶 mexican 🏷 Meat

This taco salad offers a unique take on the classic, using a creamy dressing made from melted Velveeta cheese and tomatoes with green chilies instead of a typical French dressing. The recipe features seasoned ground beef with onions and garlic, combined with fresh chopped lettuce and diced tomatoes. It is all brought together with the warm cheese sauce and finished with a sprinkle of corn chips for texture. Ready in about 20 minutes, it serves four to six people.

Taco Salad

Ingredients

  • 1 1/2 lbs ground beef
  • 1 1/2 cups onions, diced
  • 3 garlic cloves, diced
  • salt, to taste
  • chili powder, to taste
  • cumin, to taste
  • 1 lb Velveeta cheese
  • 10 3/4 ounces tomatoes and green chilies (I used Ro-Tel.)
  • 1 head lettuce, large, coarsely chopped
  • 2 tomatoes, large, firm and ripe, diced
  • 1 (11 ounce) package corn chips (I used white corn tortilla chips.)

Method

  1. Brown the ground beef using a small amount of fat.
  2. Cook the diced onions and garlic until they are soft without browning, then add them to the beef.
  3. Let the mixture simmer for several minutes.
  4. Season the beef with salt, chilli powder and cumin to your taste.
  5. Melt the Velveeta cheese in a double boiler.
  6. Add the tomatoes and green chilies to the melted cheese.
  7. Place the coarsely chopped lettuce and diced tomatoes into a large salad bowl.
  8. Add the seasoned beef mixture to the salad bowl.
  9. Toss the salad ingredients together lightly.
  10. Pour the hot cheese mixture over the top of the salad.
  11. Sprinkle the corn chips over the salad.
  12. Serve the dish immediately.

Nutrition (per serving)

Sodium2553300 mg

Recipe details

CategoryMeat
Cuisinemexican
AuthorToni in Colorado