Ingredients for Taco Salad Jean Dalponte
- 1 lb ground beef
- 1 (15-ounce) can red kidney beans
- Lettuce Head
- Red Onion
- 2 large tomatoes
- 1 cup shredded cheddar cheese
- 1 cup crushed taco chips
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How to Make Taco Salad Jean Dalponte
- Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Rinse and drain 1 (15-ounce) can of red kidney beans.
- Refrigerate the cooked ground beef and kidney beans for at least 1 hour to chill thoroughly.
- Chop 1 head of romaine lettuce, 2 large tomatoes, and 1/2 medium onion.
- In a large bowl, combine the chopped lettuce, tomatoes, and onion.
- Add the chilled ground beef, kidney beans, 1 cup shredded cheddar cheese, and 1 cup crushed taco chips to the bowl.
- Just before serving, add your choice of dressing (1/2 cup Russian dressing or Catalina dressing) and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
10g
Carbs
3g