Taco Salad

Southern Living
Makes 6 servings


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1 1/2 pounds lean ground beef
1 (16-oz.) jar TOSTITOS Medium Salsa
1 (16-oz.) can kidney beans, drained
2 tablespoons taco seasoning mix
2 avocados
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
Bite-size tortilla chips
3 cups shredded lettuce (about 1/2 head)
Toppings: crumbled bacon, chopped tomatoes, finely chopped red onion, shredded cheese


Prep: 10 Minutes
Cook: 15 Minutes

1. Brown beef in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet. Stir in salsa, beans, and taco seasoning; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.

2. Peel and mash avocados; stir in sour cream and cilantro.

3. Place desired amount of tortilla chips on a serving platter, and top with shredded lettuce and beef mixture. Serve with avocado mixture and desired toppings.

Created date

August 2006