Taco Salad


Down here in the south, we love tacos and when taco salads appear on a potluck table, they don’t last long. This salad is a little more complicated than most my recipes. Well not really complicated, but there are more ingredients than I usually like. However, this recipe will make you look like a star and you will not have to bring much if any home.


1 pound ground beef

1/2 cup ketchup

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium head iceberg lettuce, torn

2 medium tomatoes, diced

1 cup (4 ounces) shredded Mexican cheese blend

1 can (2-1/4 ounces) sliced ripe olives, drained

1/2 cup mayonnaise

1/4 cup taco sauce

1 package (10-1/2 ounces) corn chips


In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.


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