 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 26 |
|
This makes enough for a crowd. I didn't have tortilla chips so I crushed taco shells. I also didn't have Thousand Island or salsa so I substituted Blue Cheese and spicy Ro-Tel for the dressing (delicious). I skipped the sugar in the dressing. Even with my substitutions, I loved it. 5/5/13 I made this recipe again with the Thousand Island and Salsa (skipped the sugar because the Thousand Island is sweet enough), and I also threw in some spinach and cilantro to the mix. I liked it even more than the first time. Ingredients:
1 1/2 lbs ground beef |
2 (1 1/4 ounce) envelopes taco seasoning, divided |
1 head iceberg lettuce (medium) |
2 pints grape tomatoes, halved |
32 ounces kidney beans, rinsed and drained |
6 3/4 ounces olives, sliced and drained |
1 1/2 cups cheddar cheese, shredded |
1 large sweet onion, chopped |
8 ounces green chilies, chopped |
1 1/2 cups thousand island dressing |
11 ounces salsa |
1/3 cup sugar |
Directions:
1. In a Dutch oven over medium heat, cook the beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink and drain.
2. In a very large serving bowl, combine lettuce, chips, tomatoes, kidney beans, olives, cheese, onion, chilies, and beef mixture.
3. Combine the salad dressing, salsa, sugar, and remaining taco seasoning and pour over salad. Toss to coat. Serve immediately.
|
|