Taco Salad

Taco Salad

Southern Living SEPTEMBER 2006

  • Yield: Makes 6 servings
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes


  • 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


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.


Go to Full Version of

Taco Salad Recipe