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Make-Your-Own Taco Salad

  • 12servings
  • 385minutes
  • 505calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds lean ground beef

  2. 1 large onion, chopped (1 cup)

  3. 2 envelopes (1 1/4 ounces each) taco seasoning mix

  4. 2 cans (15 1/2 ounces each) pinto beans, drained

  5. 2 cans (15 ounces each) tomato sauce

  6. 1/4 teaspoon pepper, if desired

  7. 12 cups shredded lettuce

  8. 4 cups corn chips

  9. 4 medium tomatoes, chopped (3 cups)

  10. 2 medium avocados, pitted, peeled and chopped

  11. 3 cups shredded American or Cheddar cheese (12 ounces)

  12. 1 1/2 cups salsa

Instructions Jump to Ingredients ↑

  1. Cook beef and onion in 12-inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.

  2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in cooker.

  3. Cover and cook on low heat setting 6 to 8 hours.

  4. To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa. Beef mixture will hold on low heat setting up to 4 hours.

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