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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I'm always watching for delicious new recipes to try, and when I found this salad, I knew it would taste as good as it looks. Although similar to a traditional taco salad, this recipe adds tasty extras like broccoli and carrot. It's stunning on the table. -Dianne Esposite, New Middletown, Ohio Ingredients:
1 pound ground beef |
1 jar (16 ounces) thick and chunky salsa, divided |
1/4 cup water |
1 envelope taco seasoning |
1-1/2 heads iceberg lettuce, torn |
3 cups broccoli florets (about 1/2 pound) |
1 small red onion, thinly sliced into rings |
1 medium carrot, shredded |
1 large tomato, chopped |
1 can (4 ounces) chopped green chilies, drained |
1/2 to 1 cup shredded cheddar cheese |
1 cup (8 ounces) sour cream |
tortilla chips, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
2. In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired. Yield: 6-8 servings.
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