Ultimate Taco Salad

Oxmoor House
6 servings.


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1 pound ground beef
1/2 cup chopped onion
1 (16 1/2-ounce) can cream-style corn
1 (16-ounce) can red kidney beans, drained
1 (1 1/4-ounce) package taco seasoning mix
1 (11-ounce) package corn chips
6 cups torn iceberg lettuce
2 cups (8 ounces) shredded Cheddar cheese
2 cups diced tomato
1 (2 1/4-ounce) can sliced ripe olives, drained
1 (3-ounce) package cream cheese, softened
1 ripe avocado, peeled and mashed
3/4 cup sour cream
2 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1 tablespoon chopped green chiles
1 clove garlic, crushed
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon hot sauce


Cook ground beef and onion in a large skillet over medium heat until browned, stirring until meat crumbles. Drain and return to skillet. Add corn, beans, and seasoning mix; stir well.

Layer corn chips, beef mixture, and lettuce evenly on individual serving plates. Top evenly with shredded cheese, tomato, and olives.

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Add avocado and remaining ingredients; beat well. Serve avocado mixture with salad.

Created date

August 2009

Nutritional Information

Calories 932
Caloriesfromfat 62 %
Fat 64 g
Satfat 21.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.3 g
Carbohydrate 64.4 g
Fiber 0.0 g
Cholesterol 120 mg
Iron 0.0 mg
Sodium 1692 mg
Calcium 0.0 mg