- 10
- 15 mins
- 30 mins
Ingredients
- 1 pound ground beef
- 1/2 cup ketchup
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium head iceberg lettuce, torn
- 2 medium tomatoes, diced
- 1 cup (4 ounces) shredded Mexican cheese blend
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup mayonnaise
- 1/4 cup taco sauce
- 1 package (10-1/2 ounces) corn chips
Preparation
Step 1
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.
Yield: 10 servings.
Test Kitchen Tips
Swap in crushed tortilla chips for the corn chips.
Lighten this up by using ground turkey instead of beef and light mayonnaise instead of regular.
We love the fresh crunch of iceberg lettuce in this potluck star, but romaine or green leaf lettuce works well, too.
Originally published as Crowd-Pleasing Taco Salad in Taste of Home
April/May 2007, p18