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Garden-Fresh Taco Salad

"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" —Holly Joyce, Jackson, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 large head lettuce, shredded
  • 4 medium tomatoes, seeded and diced
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 cup Miracle Whip
  • 1 tablespoon salsa
  • Leaf lettuce
  • Crushed tortilla chips

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
  • In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
  • Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.
Nutrition Facts
1 cup: 677 calories, 46g fat (19g saturated fat), 150mg cholesterol, 1742mg sodium, 31g carbohydrate (17g sugars, 4g fiber), 35g protein.

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