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Taco Salad

Tom Hollis
This salad is best served over a bed of crunchy tortilla chips!
Print Recipe
Course Salad
Cuisine Mexican

Ingredients
  

  • 1 head iceberg lettuce
  • 3 medium-sized ripe tomatoes
  • 1 lb ground beef
  • 1 package taco seasoning
  • 1 green bell pepper
  • 1 bunch green unions
  • 2 cups shredded cheddar cheese
  • 1 bottle French dressing (8 oz)
  • 1 bag round tortilla chips (1 lb)
  • 1 jar medium-hot salsa (16 oz)
  • 1 pint sour cream

Instructions
 

  • In a skillet over medium heat, brown ground beef, adding taco seasoning as instructed on package. Drain well and set aside to cool completely.
  • Tear lettuce into chunks and place in salad bowl. Cut tomatoes into medium sized chunks and add to salad. Slice green peppers and onions into thin slices and add to salad. Sprinkle with cheese and toss to mix well.
  • Pour cooled meat mixture and French dressing over salad and mix well to distribute evenly.
  • To serve, crush chips onto dinner plate and top with salad. Add salsa and sour cream to taste. Makes 4 servings. Enjoy!