I made this Taste of Home recipe today for a funeral potluck. It was delicious! It makes a HUGE amount, so even a large bowl won’t do…you’ll need an extra large bowl.
This version of taco salad has everything in it. I will be making it again. Sorry, didn’t get a picture b/c I was super rushed for the funeral.
1 1/2 lbs ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (14 1/2 oz) nacho tortilla chips, coarsley crushed
2 pints grape tomatoes, halved
2 cans (16 oz ea) kidney beans, rinsed & drained
3 cans (2 1/4 oz ea) sliced black olives, drained
1 1/2 cups (6 oz) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 oz ea) chopped green chilies
1 1/2 cups Thousand Island Dressing
1 jar (11 oz) salsa (I used Pace Picante)
1/3 cup sugar
Brown meat, cooking it with 1 envelope plus 2 Tb taco seasoning until no longer pink. (Yes, this works fine. It freaked me out @ first b/c I’m used to seasoning + water).
Combine the Thousand Island, salsa, remaining taco seasoning & sugar & pour over all ingredients mixed in large bowl. Serve Immediately. Yield: 26 servings
I mixed everything together except the dressing, lettuce & chips & refrigerated it. I added those three things right before serving.