Taco Salad


It’s Taco Tuesday again . . . and taco salad is great because it is a meal all by itself. Serious. It includes something from the bread group, the meat group, the dairy group, the fruits/vegetables group, and the fats/oils group. You are set! Now all you need is dessert. Yes, I said “need.” (smile)


fried tortillas* (can be found in bakery section of grocery stores)

1 lb. ground beef

salt and pepper

1-8 oz. can tomato sauce

1 package McCormick mild taco seasoning mix

1 1/2 cups shredded cheddar cheese

1 small head iceberg lettuce, chilled, washed, and cut into chunks

1 cup cherry tomatoes, quartered

1 can olives, sliced

1/2 sweet onion, diced

2 c ranch dressing


In skillet, brown beef over medium heat. Salt and pepper to taste. Stir in tomato sauce, taco seasoning mix, and 3/4 cup water. Simmer 10 minutes.


To assemble taco salad, toss crushed fried tortillas, beef mixture, cheese, lettuce, tomatoes, olives, onion, and ranch dressing until well-mixed. Serve warm.


*To fry your own tortillas, heat vegetable oil in skillet over medium heat. Slice flour tortillas in 1-inch strips. Fry in hot oil for 2-3 minutes or until golden. Drain on paper towels.

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