Chopped Taco Salad
Servings 6 servings
Calories
Equipment
Ingredients
- 1 lb ground beef
- 1 pkg taco seasoning
- ½ head romaine lettuce chopped
- ½ head iceberg lettuce chopped
- ½ cup cilantro chopped
- 1 cup shredded cheese cheddar, Monterey Jack, Pepper Jack, etc.
- 1 cup frozen corn thawed if frozen
- 1 6-ounce can olives, sliced
- 1 15-ounce can pinto beans, rinsed and drained
- 2 roma or plum tomatoes chopped
- 1-2 avocados chopped
- Crushed tortilla chips
Dressing:
- ¼ cup ketchup
- ¼ cup granulated sugar
- ¼ cup red wine vinegar
- ¼ cup onion finely chopped
- ½ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a large, skillet, brown the ground beef. Drain off any excess grease. Add in package of taco seasoning according to package instructions and follow directions for cooking.
- For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
- To serve, divide lettuce between 6 bowls. Top each bowl with 1/6 of the other ingredients creating a row of each ingredient with the exception of the tortilla chips. Then let everyone add their own dressing and crushed tortilla tips.