Quick Taco Salad

Name: Quick Taco Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters chopped black olives; 237 milliliters cherry tomatoes, halved; 298 grams corn chips (such as Fritos®); 907 grams ground beef chuck; 473 milliliters green leaf lettuce, shredded; 473 milliliters shredded Cheddar/Monterey Jack cheese blend; 1 onion, chopped; 473 milliliters salsa; 237 milliliters sour cream; 2 envelopes taco seasoning mix; 355 milliliters water

Need a gluten free main course? Quick Taco Salad could be a tremendous recipe to try. One portion of this dish contains approximately 31g of protein, 49g of fat, and a total of 685 calories. This recipe serves 8. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 55 minutes. A mixture of olives, ground beef chuck, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease.

Ingredients you will need

Ground Beef

Equipment you will use

Frying Pan

Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes.

Ingredients you will need

Taco Seasoning Mix

Water

Beef

Transfer beef to a serving bowl.

Ingredients you will need

Beef

Equipment you will use

Bowl

Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

Ingredients you will need

Jalapeno Pepper

Cherry Tomato

Cheddar Cheese

Black Olives

Corn Chips

Sour Cream

Lettuce

Onion

Salsa

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

chopped black olives 237milliliters

cherry tomatoes, halved 298grams

corn chips (such as Fritos®)907grams

ground beef chuck 473milliliters

green leaf lettuce, shredded 473milliliters

shredded Cheddar/Monterey Jack cheese blend 1

onion, chopped 473milliliters

salsa 237milliliters

sour cream 2envelopes

taco seasoning mix 355milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.