Taco Salad

You can prepare the taco meat mixture ahead of time, refrigerate and reheat in the microwave just before assembling this all-time favourite salad. It is sure to be a hit with your guests!
Clock icon
25 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 1 pouch (35 g) Old El Pasoᵀᴹ Taco Seasoning Mix
  • Small check mark in a circle icon 1 cup (250 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
  • Small check mark in a circle icon 1/4 cup (50 mL) water
  • Small check mark in a circle icon 1 head romaine lettuce, torn into bite-sized pieces
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 2 tomatoes, chopped
  • Small check mark in a circle icon 4 green onions, chopped
  • Small check mark in a circle icon 1/2 cup (125 mL) sour cream
  • Small check mark in a circle icon tortilla chips
  • Small check mark in a circle icon jalapeno slices (optional)
Preparation
  1. Brown ground beef in skillet over medium-high heat for 5 minutes or until no longer pink; drain.
  2. Stir in seasoning mix and salsa and water until combined. Heat until bubbly.
  3. Place lettuce on large platter and sprinkle with cheese, tomatoes, and onions.
  4. Spoon beef mixture into centre of the salad; spoon sour cream on top.
  5. Arrange tortilla chips around salad and garnish with jalapeno slices, if desired.
Expert Tips
  • For a fun and colourful presentation, try serving this salad with blue corn chips or make your own, using salsa or spinach flavoured tortillas.