Taco salad recipe without meat for five people

Taco salad recipe without meat for five people

MAKES: 26 servings

Ingredients

  • 1-1/2 pounds hamburger
  • 2 envelopes taco seasoning, divided
  • 1 medium mind iceberg lettuce
  • 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  • 2 pints grape tomato plants, halved
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 large sweet onion, chopped
  • 2 cans (4 ounces each) chopped eco-friendly chilies
  • 1-1/2 cups 1000 Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar

Dietary Details

1-1/3 cup: 271 calories, 14g fat (4g saturated fats), 24mg cholesterol, 760mg sodium, 26g carb (8g sugars, 3g fiber), 10g protein.

Directions

  1. Inside a Nederlander oven over medium heat, prepare beef with 1 envelope plus two tablespoons taco seasoning until no more pink drain.
  2. In an exceedingly large serving bowl, combine the lettuce, chips, tomato plants, beans, olives, cheese, onion, chilies and beef mixture.
  3. In a tiny bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).

Initially printed as Taco Salad in Taste of Home August/September 2008, p49

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