Spicy Taco Salad

Hum-drum salads got ya down? Spice up your sleepy tastebuds with this zippy Mexican inspired salad.
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45 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 3 2/3 cups (900 mL) hot water
  • Small check mark in a circle icon 1 pkg (210 g) Hamburger Helper* Chili Macaroni
  • Small check mark in a circle icon 1 tbsp (15 mL) chili powder
  • Small check mark in a circle icon 1/2 tsp (2 mL) dried oregano leaves
  • Small check mark in a circle icon 1/4 tsp (1 mL) red pepper sauce
  • Small check mark in a circle icon 1 large garlic clove, crushed
  • Small check mark in a circle icon 1/2 tsp (2 mL) ground cumin, if desired
  • Small check mark in a circle icon 1/8 tsp (0.5 mL) ground red pepper (cayenne), if desired
  • Small check mark in a circle icon 6 cups (1.5 L) shredded lettuce
  • Small check mark in a circle icon 2 medium tomatoes, chopped 1 medium green pepper, chopped
  • Small check mark in a circle icon 1/3 cup (75 mL) sliced green onion
  • Small check mark in a circle icon 1/4 cup (50 mL) sliced ripe olives
  • Small check mark in a circle icon 1 can (114 mL) Old El Paso* Chopped Mild Green Chiles
Preparation
  1. Cook beef in large skillet over medium-high heat, stirring occasionally, until brown; drain.
  2. Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and cayenne pepper. Heat to boiling, stirring occasionally.
  3. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  4. Uncover and cook 5 minutes longer. Cool 5 minutes.
  5. Mix remaining ingredients in large bowl. Add beef mixture; toss.
  6. Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled.
Expert Tips
  • Crumbled tortilla chips, freshly chopped cilantro and a wedge of lime would be perfect garnishes for this brilliantly colourful lip-smacking salad.