Recipe Cheat Sheet

Taco Salad

4 servings · prep 15 min · total 30 min

1 lb lean ground beefbrown until no pink remains, 160°F, drainstir in, simmer 5 mintop with beef and chips, drizzle, toss
1 packet (1 oz) taco seasoning
2/3 cup water
1 head (about 8 cups) iceberg lettuce, torntoss
2 medium tomatoes, diced
1 1/2 cups shredded cheddar cheese
2 cups tortilla chips, coarsely crushed
1/3 cup Catalina, French or ranch dressing
Recipe Cheat Sheet
Card image

Taco Salad, written out

Makes 4 servings. Prep 15 min, cook 15 min, ready in 30 min.

Ingredients

  • 1 lb lean ground beef
  • 1 packet (1 oz) taco seasoning
  • 2/3 cup water
  • 1 head (about 8 cups) iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups tortilla chips, coarsely crushed
  • 1/3 cup Catalina, French or ranch dressing

Directions

  1. Brown until no pink remains, 160°F, drain: lean ground beef.
  2. Stir in, simmer 5 min: step 1, taco seasoning, water.
  3. Toss: iceberg lettuce, tomatoes, shredded cheddar cheese.
  4. Top with beef and chips, drizzle, toss: step 2, step 3, tortilla chips, Catalina.

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