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Quick Taco Salad

Name: Quick Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds ground beef; 1/2 cup chopped onion; 2 cans (15 ounces each) pinto beans, rinsed and drained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (14-1/2 ounces) stewed tomatoes, undrained; 1 can (4 ounces) chopped green chiles; 2 teaspoons hot pepper sauce; 1/2 teaspoon salt; 8 cups corn chips; 2 cups shredded lettuce; 1 cup shredded Mexican cheese blend; 1/2 cup sour cream; 1/4 cup sliced ripe olives

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Dec. 17, 2022

Just got home from work? Tired? Try this quick, balanced meal that tastes great and leaves time for you to relax after a busy day. —Marie Noguerole, Portland, Oregon

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Ingredients

1-1/2 pounds ground beef
1/2 cup chopped onion
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (4 ounces) chopped green chiles
2 teaspoons hot pepper sauce
1/2 teaspoon salt
8 cups corn chips
2 cups shredded lettuce
1 cup shredded Mexican cheese blend
1/2 cup sour cream
1/4 cup sliced ripe olives

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chiles, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Serve over corn chips. Top with lettuce, cheese, sour cream and olives.

Nutrition Facts

1 each: 628 calories, 31g fat (10g saturated fat), 64mg cholesterol, 896mg sodium, 55g carbohydrate (6g sugars, 10g fiber), 31g protein.

Quick Taco Salad

Ingredients

Directions

Nutrition Facts

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