Taco Salad II
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 lbs lean ground beef
- 1 cup chopped green bell pepper
- 1 1⁄2 cups chopped onions
- garlic granules
- salt & freshly ground black pepper
- 1 tablespoon chili powder
- 1⁄8 teaspoon ground cumin, more to taste
- 1 lb velveeta process American cheese, cubed
- 1 (7 ounce) can rotel tomatoes and green chilies, drained
- 1 head lettuce, shredded
- 2 medium tomatoes, chopped
- 1 (6 ounce) bag tortilla chips or (6 ounce) bag Fritos corn chips, crumbled
directions
- Crumble and brown meat well in a skillet over medium-high heat.
- Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
- Cook a few more minutes, and add chili powder and cumin.
- In a small saucepan, melt cheese over low heat.
- Stir in tomatoes with green chilies, and season to taste with salt and pepper.
- In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
- Toss at the table, and serve immediately.
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Reviews
-
My friend was describing a taco salad that her mom used to make and this sounded just like it, so I made it for her. She said it was exactly like she remembered it. I used ground turkey and for simplicity I just used a packet of taco seasoning (I am 8 months pregnant with 2 small children & didn't feel like chopping or measuring). Next time I will add the onions, garlic and peppers, but it was still great! My friend chopped up fresh tomatoes, avacodo and green onions and we threw them in before tossing. Because it makes so much we made idividual bowls and tossed them and now I have left overs without soggy lettuce. Thanks for a great recipe I am having it for lunch today!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!