Description
A delicious refreshing taco salad with a tangy twist.
Ingredients
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 head lettuce, chopped
- 5 cups crushed nacho cheese-flavored tortilla chips
- 2 cups shredded Colby-Jack cheese
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 tomato, diced
- ⅓ cup chopped onion
- ¼ cup pickled jalapeno peppers, chopped
- 1 cup vegetable oil
- ½ cup white sugar
- ½ cup ketchup
- 1 envelope taco seasoning mix
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook ground beef
- garlic powder
- chili powder
- and black pepper together in a skillet over medium heat until meat is brown and crumbly
- about 10 minutes
- breaking the meat up into chunks as it cooks. Drain excess grease
- remove from heat
- and let the meat cool.
- Toss lettuce
- tortilla chips
- Colby-Jack cheese
- kidney beans
- tomato
- onion
- and pickled jalapeno peppers in a large salad bowl; mix in the beef.
- Whisk vegetable oil
- sugar
- ketchup
- taco seasoning
- cider vinegar
- and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 10