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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 24 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning |
||
| Calories 273 | ||
| Calories from Fat 169 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.3g | ||
| Cholesterol 30mg | 10% | |
| Sodium 364mg | 15% | |
| Potassium 353mg | 10% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 3.5g | ||
| Protein 10.3g | 20% | |
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Taco Salad With Everything
By: *Parsley*
Apr 11, 2005
Everyone knows that when they come to a picnic of mine, there will be my famous Taco Salad. It's probably my most requested salad. It's best served within 24 hours of preparation. Feel free to omit things you don't care for. Also, add more or less dressing if desired. Number of servings is a guess. It makes A LOT! Prep time includes chopping and dicing time.
SERVES 24
Ingredients
- 2 lbs lean ground beef, browned, drained and cooled
- 1 (1 1/4 ounce) packet taco seasoning (mild or med.)
- 2 large head iceberg lettuce, finely chopped
- 2 small sweet onions, diced
- 5 slicing tomatoes, diced
- 1 green pepper, seeded and diced
- 1 cup frozen corn, thawed
- 2 (2 1/4 ounce) cans sliced black olives, drained
- 3 tablespoons cilantro (plus extra for garnish)
- 1 (13 1/2 ounce) bag nacho cheese flavor Doritos, crushed in the bag
- 16 ounces ranch salad dressing, chilled (DO NOT use fat free (it will get too watery!)
- 1 avocado, sliced for garnish on top of salad (optional)
Directions
1
In a very large mixing bowl, combine all ingredients except Doritos and salad dressing. Toss to mix well.2
Toss in crushed Doritos----toss well. Gradually mix in salad dressing to desired moistness (you may like less or more than the whole 16 oz bottle).3
Place in a very large serving bowl and garnish with avocado slices (if desired) and some cilantro. Best if served right away.
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- Course > Salads
- Course > Side Dishes
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Shani_Banani
On May 15, 2008
I made this a few months ago for a pot luck at my work & forgot to rate it. This was soooo good and it made ALOT. I ended up w/ quite a bit left just because there was so much of it in the first place. It was really good the second day even though it was a little mushy. I think the flavors really had time to meld together. I LOVED the addition of the corn- it gave just enough sweetness. The ranch dressing was really good!!! I know alot of people who make their taco salad w/ catalina dressing, but I prefer it w/ the ranch!! THANKS! I'll be making this again~
From: Mares C.
On Jun 12, 2005
I've been looking & looking for a great potluck salad,something really quick and easy, and be able to put together at a campout, with minimum facilities ...and this fits the bill! To "test" drive beforehand, I cut the recipe in half, and fixed With Baked taco salad shell bowls #54417...Outstanding! I won't be able to do the baked bowls at the family reunion, but the this recipe will stand on it's own! Thanks so much for posting this!
From: NcMysteryShopper
On Aug 14, 2006
This was wonderful!!! I thought it would be a light summer dinner... but I was so stuffed! I reduced the recipe to 4 servings and it was perfect. I browned the meat along with Cheddar flavored Taco Seasoning and some salsa. Wonderful flavors! Love the crunchy chips in the salad! I made the salad about 5 hours ahead of time and kept it in the fridge. When I was ready to serve it I lightly heated the meat and then mixed it all together with the chips and topped it with dressing once it was plated ... so simple and so much flavor.
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