Rating: 4.5 stars
87 Ratings
  • 5 star values: 57
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

A delicious refreshing taco salad with a tangy twist.

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.

  • 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.

Cook's Note:

If you prefer, you can add the chips just before serving to keep them crunchy. I prefer to let them marinate in the dressing.

Nutrition Facts

561 calories; protein 18g; carbohydrates 34.4g; fat 39.8g; cholesterol 54.1mg; sodium 844.3mg. Full Nutrition
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