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Crunchy Potluck Taco Salad

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Crunchy Potluck Taco Salad
  • Prep 30 min
  • Total 30 min
  • Servings 10
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Ready in only 30 minutes, our taco salad is made with taco-seasoned ground beef, lettuce, tomatoes, olives, cheddar cheese and tortilla chips.
By Jessica Walker
Updated May 2, 2015

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 package Old El Paso™ taco seasoning mix
  • 1 head iceberg lettuce, broken into small pieces
  • 2 medium tomatoes, chopped
  • 1/2 cup sliced ripe olives
  • 4 medium green onions, sliced (1/4 cup)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/2 cup Italian dressing
  • 1 bag nacho-flavored tortilla chips, coarsley crushed
Make With
Make With
Old El Paso

Steps

  • 1
    In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
  • 2
    In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
  • 3
    Just before serving, add dressing and chips; toss.

Tips from the Betty Crocker Kitchens

  • tip 1
    Eat it all up! This salad does not keep in the refrigerator. Make sure to toss immediately before serving.
  • tip 2
    This salad can be customized to your family’s favorite taco ingredients.

Nutrition

Nutrition Facts are not available for this recipe
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