Recipe by Kirstin C
In our house we both like to cook and we always start with a basic recipe and make little "tweaks" to punch up the flavor. This is incredibly tasty and easy to make. Feeds a crowd of hungry people too! We like to use taco shells instead of chips because it tastes better to us - not as salty and more of a corn taste.
Top Review by Sydney Mike
Made this for a group of hungry males a few days ago & it was DEFINITELY A HIT ~ Well, at least it was gone in no time at all, so . . . ! I did use a mild salsa, since some of them really don't like it all that hot! Still, this is very tasty salad that's easy to make! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
- 2 lbs ground beef
- 2 (1 1/4 ounce) envelopes taco seasoning (we use hot and spicy)
- 1 medium onion, chopped
- shredded lettuce (use 1 head and shred or buy the bagged lettuce already shredded)
- 1 (8 ounce) jar salsa (we used Chi Chi's hot Fiesta)
- 1 bunch scallion, sliced (with the greens)
- 12 taco shells
- 3 cups shredded cheese (he likes cheddar and I like cheddar jack)
- 2 -3 garlic cloves, minced
- 1 (4 ounce) jarsliced black olives
- sour cream
- guacamole (posted seperately)
Directions See How It's Made
- Preheat oven to 325 degrees.
- Brown the ground beef with the garlic and onions, drain.
- Follow instructions on the seasoning packets for the beef. Just before the liquid is all absorbed, toss in the jar of salsa and heat through.
- Put taco shells into the preheated oven for about 6 minutes to warm them up and make them nice and crispy.
- Assemble the salads - here is the order I do it: taco shells (broken into pieces), shredded lettuce, beef mixture, shredded cheese, black olives, scallions. I top with a spoon of salsa, a spoon of sour cream and a spoon of guacamole.