Photo: rkazda
This salad is often served as a fried flour tortilla shell stuffed with shredded iceberg lettuce and topped with diced tomato, shredded Cheddar cheese, and/or salsa . It is topped with taco meat and may also have a base of refried beans on the shell before the lettuce is added, depends on each recipe.
Moreover, the nutrition fact of taco salad will make you pleased of it because you don't get only the vitamins and minerals from the veggie but also get the protein and carbohydrate from other ingredients. Thus, let's try to make this easy salad together with me!
Kitchenware
- Small and large bowl
- Knife
- 1 (1.25 oz.) package taco seasoning mix
- 1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones, finely chopped
- 1 (12 oz.) bag shredded Cheddar cheese, divided
- 2 (14.5 oz.) bags corn tortilla chips, crushed
- 1 (15 oz.) can red kidney beans, drained
- 1 (15 oz.) can garbanzo beans, drained1 cup ketchup
- 2 cups Miracle Whip
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 bunch romaine lettuce, chopped
- 1 bunch green onions, chopped
- 1 head iceberg lettuce, chopped or shredded
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 large tomatoes, diced
- Brown the beef, drain, season with chili powder and set aside to cool.
- Whisking the ketchup, Miracle Whip, and taco seasoning. Mix together in a small bowl.
- In a large bowl, combine jalapeno peppers, half of the cheese, half of the crushed chips, kidney beans, garbanzo beans, romaine lettuce, iceberg lettuce, green onions, green pepper, red pepper, tomatoes, dressing and cooled ground beef, cover and refrigerate.
- Top the salad with the other half of the cheese and crushed chips. Serve with whole chips on the side before serving.
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