A slightly spicy taco salad combines lettuce with ground seasoned beef, cheese, beans, and tortilla chips, all tossed with a tangy homemade dressing.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
561 Calories
Recipe Instructions
Step 1
Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
Step 2
Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
Step 3
Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
Ingredients
½ cup white sugar
1 cup vegetable oil
½ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons cider vinegar
⅓ cup chopped onion
1 pound ground beef
1 tablespoon Worcestershire sauce
1 tomato, diced
½ cup ketchup
½ teaspoon chili powder
2 cups shredded Colby-Jack cheese
1 head lettuce, chopped
1 (15 ounce) can dark red kidney beans, drained and rinsed
