Taco Salad Bowl (Party Sized!)

Great appetizer!

Photo by Susan G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    lb ground beef or ground chuck

  • 2

    cloves garlic, minced

  • 1

    can (4 oz) mild green chiles, finely chopped and drained

  • 1

    can (1-lb) whole peeled tomatoes packed in juice, undrained

  • 2

    tsp chili powder

  • 1

    tsp salt

  • 1/8

    tsp pepper

  • 1 or 2

    heads lettuce

  • 4

    oz shredded cheddar cheese

  • 1

    medium tomato

  • 1

    bunch scallions with green tops

  • 1

    pkg (7 oz) tortilla chips

  • Black olives, sliced

  • Sour Cream

  • Sliced scallions (opt, for garnish)

  • 2

    hot red peppers (opt, for garnish)

Directions

1. In medium-sized skillet, place ground beef and minced garlic. Heat over medium-high heat, stirring frequently and breaking up large chunks of meat, until meat is browned (about 10 minutes). 2. Drain fat from meat and return to heat. 3. Add chopped green chiles, undrained whole peeled tommatoes, chili powder, salt and pepper to meat and garlic in skillet. Mix well and cook over low heat, uncovered, for about 30 minutes or until most of moisture has evaporated from the meat mixture. 4. While meat mixture is cooking, rinse lettuce and tear into bite-sized pieces. You should have about 8 cups of lettuce; set aside. Refrigerate if not using right away. 5. Wash and chop tomato coursely. Wash scallions; trim off and discard root ends. Chop or slice enough scallions to yield about 1 cup. Remove meat mixture from heat; cover to keep warm and set aside. 6. Just before serving, place lettuce in a large chilled bowl; arrange tortilla chips around outer edge. Top lettuce with meat mixture; sprinkle with cheese, scallions, chopped tomato and sliced olives.. Top with a dollop of sour cream. Garnish with scallions and hot red peppers, if desired.

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