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Taco Salad Recipe

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This recipe for Taco Salad is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 (15 oz.) can kidney or black beans, drained
1 (15 oz.) can corn, drained
1 (2.25 oz.) can sliced black olives, drained
1 (1.2 oz.) packet taco seasoning
1 head romaine lettuce, torn into bite-size pieces
2 C. Cheddar or Pepper Jack cheese, shredded
2 tomatoes, diced
Ranch dressing
Corn chips, coarsely crushed
Salsa
Directions:
Directions:
1) Brown the meat in a large saucepan over medium heat. Drain off the fat. Add the beans, corn, olives, and taco seasoning. Stir and cook until heated through. Keep warm.
2) Combine the lettuce, cheese, and tomatoes in a large salad bowl. Add the meat mixture and toss lightly to combine. Serve immediately.
3) Pass the salad dressing, corn chips, and salsa.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Can be made meatless. Omit the meat and add more beans.

 

 

 

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