Taco Salad Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion soup mix | 1⁄4 Cup (4 tbs) | |
| Hot pepper sauce | 3 Dash | |
| Head of lettuce | 1 Small, torn in bite-size pieces, (Around 4 Cups) | |
| Shredded sharp cheddar cheese | 1 Cup (16 tbs) | |
| Tomato | 1 Large, cut into wedges | |
| Sliced pitted ripe olives | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper/Chopped seeded canned green chili peppers | 1⁄4 Cup (4 tbs) | |
| Corn chips | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 815 Calories from Fat 509
% Daily Value*
Total Fat 59 g91.5%
Saturated Fat 14.8 g74.1%
Trans Fat 0 g
Cholesterol 70 mg23.3%
Sodium 1715.7 mg71.5%
Total Carbohydrates 50 g16.7%
Dietary Fiber 4.4 g17.5%
Sugars 1.7 g
Protein 24 g48.5%
Vitamin A 42.5% Vitamin C 22.2%
Calcium 31.4% Iron 26.9%
*Based on a 2000 Calorie diet
Directions
Drain off excess fat.
Sprinkle dry onion soup mix over meat; stir in 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 on to individual salad plates, if desired.
Spoon meat mixture over lettuce; garnish with corn chips.
Pass taco sauce.
Chef
