I decided to try out this new taco salad recipe for the party this weekend. I pretty much got everything ready ahead of time and just assembled it at the last minute. I loved this. I had to double the amount of lettuce and dressing because I added more "toppings" to it, but I thought this was delicious and would absolutely make this again.
1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn (I used 1 head of iceberg and 2 romaine hearts)
2 medium tomatoes, diced
1 cup (4 ounces) shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise (I doubled this)
1/4 cup taco sauce (I doubled this)
1 package (10-1/2 ounces) corn chips
1 can black beans, drained and rinsed
1/2 can corn, drained
1 bell pepper, diced
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn (I used 1 head of iceberg and 2 romaine hearts)
2 medium tomatoes, diced
1 cup (4 ounces) shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise (I doubled this)
1/4 cup taco sauce (I doubled this)
1 package (10-1/2 ounces) corn chips
1 can black beans, drained and rinsed
1/2 can corn, drained
1 bell pepper, diced
In a large saucepan, cook beef over
medium heat until no longer pink; drain. Stir in the ketchup, oregano,
chili powder, salt and pepper. Bring to a boil. Reduce heat; cover
and simmer for 10 minutes.
In a large bowl, combine the
lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and
taco sauce; pour over salad and toss to coat. Sprinkle with corn
chips. Serve immediately.
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