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Make-Your-Own Taco Salad

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Make-Your-Own Taco Salad
  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 12
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Enjoy this Mexican taco salad made with ground beef, beans and avocados - your flavorful hearty dinner!
Updated Apr 30, 2010

Ingredients

  • 2 pounds lean ground beef
  • 1 large onion, chopped (1 cup)
  • 2 envelopes (1 1/4 ounces each) taco seasoning mix
  • 2 cans (15 1/2 ounces each) pinto beans, drained
  • 2 cans (15 ounces each) tomato sauce
  • 1/4 teaspoon pepper, if desired
  • 12 cups shredded lettuce
  • 4 cups corn chips
  • 4 medium tomatoes, chopped (3 cups)
  • 2 medium avocados, pitted, peeled and chopped
  • 3 cups shredded American or Cheddar cheese (12 ounces)
  • 1 1/2 cups salsa

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In the (unlikely!) event there is any beef mixture left, bring it home and refrigerate it for lunch the next day. Reheat the beef mixture, wrap in a flour tortilla and serve with fresh toppings.
  • tip 2
    If ripe avocados aren't available, take along two containers of purchased guacamole instead.

Nutrition

505 Calories, 28g Total Fat, 31g Protein, 42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
505
Calories from Fat
250
Total Fat
28g
Saturated Fat
11g
Cholesterol
70mg
Sodium
1240mg
Total Carbohydrate
42g
Dietary Fiber
12g
Protein
31g
% Daily Value*:
Iron
30%
30%
Exchanges:
2 Starch; 2 Vegetable; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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