This hearty beef taco salad recipe will be sure to impress! it is a brilliant, light summer season picnic concept or short and smooth weeknight dinner.
- 1 large onion, diced
- 1 pound lean ground beef, browned, crumbled and drained
- package of taco seasoning
- 2 tomatoes, diced
- ½ pound sharp Cheddar, diced or shredded
- 1 head iceberg lettuce, washed, drained and shredded
- 1 can of black or pinto beans, drained
- ¾ cup Catalina salad dressing (I used fat free)
- 1 (7-ounce) bag tortilla chips (Fritos would also be great), crushed
- 1 cup of corn
- Tortilla chips, to serve
- Brown the ground beef, then drain.
- blend within the taco seasoning and the amount of water this is referred to as for at the bundle.
- Simmer this aggregate until you've got cooked off almost all the liquid (you may chop the vegetables inside the meantime).
- combine the tomatoes, cheese, onion, lettuce, beans, corn, and floor red meat in a massive bowl.
- add the salad dressing and blend properly.
- simply earlier than serving, add the tortilla chips, tossing to mix with different substances.
- top every serving with salsa or sour cream, if desired.
- Serve with tortilla chips.
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