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Taco Salad Recipe
|Ground beef||1 Pound|
|Dry onion soup mix||1⁄4 Cup (4 tbs) (1/2 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Head of lettuce||1 Medium, torn in bite-size pieces to make about 4 cups|
|Tomato||1 Large, cut into wedges|
|Onion||1 Small, thinly sliced and separated in rings|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Package / 1 Cup)|
|Corn chips||6 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3072 Calories from Fat 2081
% Daily Value*
Total Fat 232 g356.6%
Saturated Fat 74.5 g372.7%
Trans Fat 0 g
Cholesterol 421.3 mg140.4%
Sodium 5355.7 mg223.2%
Total Carbohydrates 141 g47.1%
Dietary Fiber 21.6 g86.3%
Sugars 15.6 g
Protein 126 g251.7%
Vitamin A 558.3% Vitamin C 215.4%
Calcium 119.4% Iron 61%
*Based on a 2000 Calorie diet
Sprinkle onion soup mix over meat; stir in the water.
Simmer, uncovered, 10 minutes.
In salad bowl, combine lettuce, tomato, onion, green pepper, olives, and cheese; toss well.
Spoon on meat; top with corn chips.