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Taco Salad Luncheon Recipe
|Ground beef||2 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Dry onion soup mix||1 Ounce (1 Envelope)|
|Iceberg lettuce||2 Medium, torn into bite size pieces|
|Onion||1 Small, sliced thinly and separated into rings|
|Corn chips||1 Ounce (1 Large Package)|
|Tomato paste||6 Ounce (1 Small Can)|
Calories 357 Calories from Fat 251
% Daily Value*
Total Fat 28 g43%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 70.2 mg
Sodium 469.9 mg19.6%
Total Carbohydrates 10 g3.3%
Dietary Fiber 2.1 g8.5%
Sugars 3.9 g
Protein 19 g38.4%
Vitamin A 18.4% Vitamin C 15.1%
Calcium 16.5% Iron 9.2%
*Based on a 2000 Calorie diet
Sprinkle onion soup mix over meat, stir in water and tomato paste.
Simmer uncovered for 15 minutes.
In salad bowl, combine lettuce, tomato, olives, onions, cheese and toss well.
Place corn chips on luncheon plate, then put salad mixture on top of chips.
Top with spoonful of meat mixture.
To add zip to meat mixture, add dash of Tobasco or hot pepper sauce.