Ingredients for Taco Salad Ii
- 1 lb lean ground beef
- 1 medium green bell pepper, chopped
- 1/2 medium onion, chopped
- 1 tsp granulated garlic
- 1/2 tsp salt, 1/4 tsp fresh ground black pepper
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 cup shredded cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 5 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup tortilla chips
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How to Make Taco Salad Ii
- Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium green bell pepper (chopped), 1/2 medium onion (chopped), 1 tsp granulated garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
- Stir in 2 tbsp chili powder and 1 tbsp ground cumin. Cook for another 2 minutes.
- In a small saucepan, melt 1 cup shredded cheddar cheese over low heat, stirring frequently.
- Add 1 (10 ounce) can diced tomatoes and green chilies (undrained) to the melted cheese. Season with salt and pepper to taste.
- In a large bowl, layer the following ingredients: 5 cups shredded lettuce, 1 cup chopped tomatoes, 1 cup tortilla chips, the hot meat mixture, and the hot cheese mixture.
- Toss gently at the table before serving immediately.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
65g
Fat
128g
Carbs
17g
