Taco Salad Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Ground beef1 Pound
 Onion soup mix1 Packet
 Bottled hot pepper sauce2 Dash
 Head of lettuce1 Small, torn in pieces
 Shredded sharp cheddar cheese4 Ounce
 Tomato1 Large, cut in wedges
 Sliced pitted ripe olives1⁄2 Cup (8 tbs)
 Chopped green pepper/Chopped seeded canned green chili peppers1⁄4 Cup (4 tbs)
 Corn chips2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4802 Calories from Fat 3059

% Daily Value*

Total Fat 357 g549.7%

Saturated Fat 89.1 g445.6%

Trans Fat 0 g

Cholesterol 421.3 mg

Sodium 7814.2 mg325.6%

Total Carbohydrates 280 g93.3%

Dietary Fiber 24.2 g96.8%

Sugars 8.8 g

Protein 144 g287%

Vitamin A 255% Vitamin C 131.6%

Calcium 184.7% Iron 159.4%

*Based on a 2000 Calorie diet

Directions

In medium skillet brown beef.
Drain off excess fat.
Sprinkle dry onion soup mix over meat; stir in 3/4 cup water.
Simmer mixture, uncovered, till water cooks away, about 10 minutes.
Stir in hot pepper sauce.
Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well.
Divide lettuce mixture onto individual salad plates, if desired.
Spoon meat mixture over lettuce; garnish with corn chips.
Pass taco sauce.
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