To serve this taco salad neatly and easily, just layer it in a big bowl, and provide salad tongs. Serve it right away so the warm cheese sauce doesn’t wilt the other ingredients.
Party Taco Salad
To serve this taco salad neatly and easily, just layer it in a big bowl, and provide salad tongs. Serve it right away so the warm cheese sauce doesn’t wilt the other ingredients.
Ingredients
Makes 6 to 8 servings / Prep: 8 min., Cook: 12 min.
- 1 pound lean ground beef
- ½ cup chopped green bell pepper
- 1 cup chopped onion
- 1 tablespoon chili powder
- 1½ pounds iceberg lettuce shredded
- 2 large tomatoes chopped
- 1 10.5-ounce package corn chips
- 1 16-ounce loaf process cheese spread, cut into pieces
- 1 10-ounce can diced tomatoes and green chiles
Instructions
- Cook first 4 ingredients in a large nonstick skillet over medium heat until beef is done, stirring to crumble beef; drain.
- Place shredded lettuce in a large bowl; top with chopped tomato, corn chips, and beef mixture.
- Combine cheese spread and diced tomatoes in a saucepan; cook over low heat, stirring often, until cheese melts.
- Pour cheese sauce over salad, and serve immediately.