Potluck Taco Salad

Potluck Taco Salad

I found this recipe in an old school cookbook, and I’ve taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa

Prep/Total Time: 25 min.
8 servings

Prep/Total Time: 25 min.
8 servings

1 pound ground beef
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and finely chopped
2 cups (8 ounces) shredded cheddar cheese
4 cups crushed tortilla chips (about 8 ounces)
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in 3 tablespoons taco seasoning.
In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad. Yield: 8 servings (1 cup dressing).
Originally published as Taco Salad in Quick Cooking July/August 2003, p63

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I found this recipe in an old school cookbook, and I’ve taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa

Source: http://www.tasteofhome.com/recipes/potluck-taco-salad