Taco Salad With Corn Chips Recipe
This Taco Salad is just right for any day when you relax and want to have something to eat. A salad recipe, it is great for all those who love to have beef items in their plates!
Ingredients
1 1/2 lbs. ground chuck
1/2 cup onion, chopped
1 cup green pepper, chopped
1 (16 oz.) can hot chili beans in chili gravy
1 (10 oz.) can mild enchilada sauce
1 (8 oz.) can tomato sauce
1 (8 oz.) can mild taco sauce
1 (10 oz.) pkg. corn chips
1 cup Cheddar cheese, shredded
4 cups lettuce, shredded
2 cups tomatoes, chopped
Directions
In 1 1/2 quart casserole, crumble beef.
Add onion and green pepper; cover.
Microwave at high (10) 5 to 6 minutes; stir after 3 minutes.
Drain well.
Add chili beans.
Cover.
Microwave at high (10) 5 to 6 minutes until hot.
Set aside and keep warm.
In 2-quart casserole, combine enchilada sauce, tomato sauce and taco sauce.
Microwave at high (10) 4 to 6 minutes; stir after 3 minutes.
In large salad bowl, layer corn chips, meat mixture, half of cheese, lettuce and tomatoes.
Top with sauce and sprinkle with remaining cheese.
Add onion and green pepper; cover.
Microwave at high (10) 5 to 6 minutes; stir after 3 minutes.
Drain well.
Add chili beans.
Cover.
Microwave at high (10) 5 to 6 minutes until hot.
Set aside and keep warm.
In 2-quart casserole, combine enchilada sauce, tomato sauce and taco sauce.
Microwave at high (10) 4 to 6 minutes; stir after 3 minutes.
In large salad bowl, layer corn chips, meat mixture, half of cheese, lettuce and tomatoes.
Top with sauce and sprinkle with remaining cheese.
